RESUMENCon el objetivo de sanear y detoxificar la carne de llama infectada con Sarcocystis aucheniae se evaluó el efecto de los métodos físicos de cocción (100 ºC por 10 min), horneado (105 ºC por 65 min), fritura y congelado (-20 ºC por 10 días). La inactivación de la toxicidad de la proteína sarcocystina se evaluó en 30 conejos de 4-5 meses de edad que fueron inoculados s.c. con 100 µg de proteína/kg de peso vivo, obtenida de un lisado de macroquistes de S. aucheniae proveniente de carnes tratadas con cada método físico y de carne sin tratar. Únicamente los conejos del control positivo (carne sin tratar) murieron. Los conejos del grupo de carne congelada presentaron sintomatología tóxica moderada. La interrupción del ciclo biológico del S. aucheniae se evaluó en 13 perros de 2-5 meses de edad que fueron alimentados con 200 g de carne de llama tratada o sin tratar. Los perros de los grupos de carne tratada no eliminaron esporoquistes en las heces a comparación de los perros del grupo control positivo que los eliminaron a partir de los 14 días de la ingestión de carne. Se concluye que la cocción, horneado y fritura (y la congelación en forma limitada) lograron desnaturalizar y detoxificar la sarcocystina de los macroquistes de Sarcocystis aucheniae; así mismo, los cuatro tratamientos afectaron la viabilidad de los quistes, eliminando el riesgo potencial de infección del hospedero definitivo.Palabras clave: Sarcocystis aucheniae, macroquistes, esporoquistes, conejos, perros ABSTRACTThe aim of the study was the sanitation and disinfecting llama meat naturally infected with macrocysts of Sarcocystis aucheniae through any of four physical methods: boiling (100 ºC for 10 min), baking (105 ºC for 65 min), frying and freezing (-20 ºC for 10 days). A lisis of macrocysts from treated and non-treated meats was prepared and inoculated (100 µg/kg of body weight, subcutaneously).into 30 rabbits of 4-5 months of age. Only rabbits of the positive control group (non-treated meat) died. Rabbits of the frozen meat group

RESUMENSe evaluó la capacidad de sanear y detoxificar la carne de llama con macroquistes de Sarcocystis aucheniae a través de los métodos químicos de marinado, ahumado, curado seco y curado húmedo. Además, se incluyó un grupo control positivo (carne sin tratar). Se preparó un lisado a partir de macroquistes provenientes de carnes tratadas y no tratadas, que fue inoculado en 30 conejos (100 µg/kg de peso vivo en forma subcutá-nea). Los conejos del grupo curado húmedo y control positivo presentaron signos clíni-cos de toxicidad llegando a morir entre las 8 y 12 horas de la inoculación. Así mismo, 12 perros de 4-6 meses de edad recibieron la carne (150-200 macroquistes por animal) previamente tratada con uno de los métodos químicos bajo evaluación (un grupo de canes quedó como control positivo). Solamente los perros del grupo control eliminaron esporoquistes a partir del día 14 post-ingestión. Los resultados demuestran que los tratamientos marinado, ahumado y curado seco lograron sanear y detoxificar la carne de llama parasitada con Sarcocystis aucheniae.Palabras clave: Sarcocystis aucheniae, macroquistes, carne, conejo, inóculo, perro, esporoquiste ABSTRACTThe sanitation and disinfecting of lama meat naturally infected with macrocysts of Sarcocystis aucheniae through any of four chemical methods (marinated, smoked, dry cured and wet cured) was evaluated. In addition, a positive control group (non-treated meat) was included. A lisis of macrocysts from treated and non-treated meats was prepared and inoculated into 30 rabbits (100 µg/kg of body weigh, subcutaneously). Rabbits of the humid cured and positive control groups showed clinical signs of toxicity and died within 8-12 hours post-inoculation. Furthermore, 12 puppies of 4-6 months of age were 1 Estudio financiado por INCAGRO

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Physical and chemical methods of home use techniques for sanitation and detoxification of alpaca meat infected with macrocysts of Sarcocystis aucheniae were evaluated. The physical treatments were boiling and baking at 80 °C for 5 minutes and freezing for 10, 15 and 20 days; and the chemical treatments were salting for 15 and 30 days, and marinated for 24 hours. Dogs were fed with bouts of treated alpaca meat containing 180-200 macrocysts and the presence of oocysts were analyzed in faeces for

With the objective to find differences racial, the curve of variation of pH of the meat in 50 bulls Holstein (Bos taurus) and 50 bulls Nelore (Bos indicus) was determined, with ages between 12-24 months The pH measurements was taken in the Longissimus dorsi muscle after 1, 2, 3, 4, 5, 6, 8, 10, 12, 15, 18, 24 hours post mortem. Data was submitted to regression analysis. The pH values were expressed through a cubic regression equation,(in Holstein cattle w = 7.107273 -0.314504x + 0.019409x 2 -0.000374x 3 with R 2 = 0.814 and in Nelore was w = 7.005286 -0.309965x + 0.019198x 2 -0.00378x 3 with R 2 = 0.767). those of the Holstein race were slightly greater to those of the Nelore race, presenting racial differences (p< 00.5), however in both races they follow similar tendency during the first 24 h post mortem and reach an suitable degree of acidity to inhibit the microbial growth and to promote a good meat quality.