The aim of this work was to evaluate the effects of the factors sex and different slaughter weight groups (30-40, 40-50, 50-60kg) in the pH decline, ultimate pH, colour, water holding capacity (WHC), cooking loss (CL) and shear force (SF) of capybara (Hydrochaeris hydrochaeris) meat. Samples were constituted of longissimus dorsi (LD) muscle of 28 capybaras (16 males and 12 females) from the same farm. There were no effect of the factors sex and slaughter weight groups on the pH values at 2h (6.29), 5h (6.29), 8h (6.25) and 24h (6.01) post mortem; on colour values (CIE LAB System) for brightness (34.28), redness (10.74) and yellowness (1.74); WHC (0.47), CL (32.27%) and SF (5.20kgf/g). Comparing to livestock species, capybara meat had a high ultimate pH value, low values of brightness and high values of redness, looking like bovine and ovine meats (red meats); WHC and CL inside limits considered normal; and SF considered soft.
meat quality; tenderness; slaughter
