Título
Physicochemical characteristics that influence the meat pork quality in supermarkets in the central highlands of Mexico
Autor
Maria Antonia Mariezcurrena Berasain
DORA LUZ PINZON MARTINEZ
LUZ RAQUEL BERNAL MARTINEZ
ANA TARIN GUTIERREZ IBAÑEZ
GISELA VELAZQUEZ GARDUÑO
Ignacio Arturo Domínguez Vara
María Dolores Mariezcurrena Berasain
Nivel de Acceso
Acceso Abierto
Materias
Resumen o descripción
Twenty-two supermarkets in the Central Highlands of Mexico were sampled in order to classify them and to compare their pork meat quality based on its physicochemical characteristics. The supermarkets were classified in three types in accordance with socioeconomic status of buyers as low, medium, and high. Methods: Samples were obtained from the Longissimus dorsi muscle from 10th to 12th ribs. Results: Objective color was L* 46.97, a* 6.22 and b* 5.1. Subjective color indicated that it was red with a value of 3.06, subjective marbling was 2.8 %, and objective value was 2.9 %. Moisture varied from 690 to 739.3 g/kg, protein varied from 205.5 g/kg to 229. 6 g/kg and shear force (SF) was 2.87 kg/cm2 . There were no significant differences (P≥0.05) between the variables besides subjective marbling. Tukey´s test indicated that the lowest average included low and medium socioeconomic status supermarkets, which means that the fat content found in the chop eye is less than in meat in high socioeconomic level supermarkets. Conclusions and recommendations: According to the results, pork sold in the supermarkets in the Central Highlands of Mexico was a tender meat with reddish pink color, firm texture and little exudation and with an appropriate protein and intramuscular fat contents.
Editor
Life Science Journal
Fecha de publicación
22 de noviembre de 2014
Tipo de publicación
Artículo
Recurso de información
Fuente
1097-8135
Idioma
Inglés
Relación
Vol.;11
No.;12
Audiencia
Estudiantes
Investigadores
Repositorio Orígen
REPOSITORIO INSTITUCIONAL DE LA UAEM
Descargas
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