Biochemical changes in an intermediate moisture cecina-like meat during storage.

Biochemical and microbiological changes in two cecina-like products were evaluated during storage. Two products were prepared, one by salting and the other by infusion in a salt-glycerol solution. The samples were vacuum packed and tested monthly for pH, colour, haematin complex, soluble nitrogen and microbiological spoilage. Proteolysis and increase in pH showed a high correlation for both samples. Temperature-dependent changes in colour and concentration of haematin complex during storage were also found in both samples. The activation energy for haematin transformation was found to be around 1 kcal/mol. Based on the low activation energy for haematin complex degradation (around 1 kcal/mol) for both samples, this process may be regarded as a low energy biochemical process.

A traditional intermediate moisture meat: Beef cecina.

Cecina is an intermediate moisture meat produced and consumed to a large extent in Mexico. Four samples of cecina coming from different States of this country, were tested for water activity, colour, texture, fat, protein, moisture and chloride content. Sensory and microbiological analyses were also performed. Different fabrication methods for producing cecina were identified, involving large variations in the formulation of the product. There was a significant difference (P < 0·05) among samples regarding fat and chloride content, colour and texture. Differences in colour and saltiness were recorded through sensory analysis. Microbiological analysis showed higher counts than those recommended in the Mexican Official Standard for chopped and raw meat, due to poor sanitary conditions during production and marketing.