Exploratory survey at the mexican marketplace on pork muscles characteristics from USA and Mexico
Rev. cient. (Maracaibo)
; 19(5): 506-512, sept.-oct. 2009. tab
Article
in En
| LILACS
| ID: lil-551220
Responsible library:
VE1.1
ABSTRACT
Trends in variation of physical, chemical and sensory traits due to country of origin (COO) were evaluated for samples from United States of America (U.S.A.) and Mexico of three pork muscles, Rectus femoris (RF, n = 20 from each COO), Vastus medialis (VM, n = 20 from each COO), and Longissimus dorsi (LD, n = 10 from each COO) in two separate, small-scale, exploratory surveys conducted at Mexico City. Compositional, physical and chemical properties and consumer acceptability traits of these Mexican and U.S.A. pork samples were quite similar, though Mexican pork samples generally were more variable. LD samples from U.S.A. had greater (P<0.05) water-holding and emulsifying capacities whereas both RF and LD from U.S.A. required lower shear force (P<0.05) compared to Mexican counterparts. Ratings from consumers did not indicate preference for pork from any of the countries. Because of the limited number of observations for the samples surveyed these results are preliminary and may not adequately characterize the populations of each country, but they did reveal important trends for selected traits of Mexican and U.S.A. pork currently available at the local market.
RESUMEN
Se evaluaron tendencias en la variación de características físico-químicas y sensoriales debidas al país de origen (PDO), de muestras mexicanas y estadounidenses (EUA) de tres músculos del cerdo Rectus femoris (RF, n = 20 por PDO), Vastus medialis (VM, n = 20 por PDO), and Longissimus dorsi (LD, n = 10 por PDO) mediante dos encuestas exploratorias separadas, a baja escala, conducidas en la Ciudad de México. Los resultados mostraron que músculos porcinos de los dos orígenes tienen propiedades físicas, químicas y sensoriales muy similares, aunque las muestras mexicanas mostraron mayor variabilidad. Las muestras de LD de EUA tuvieron mayor (P<0,05) capacidad de retención de agua y emulsificación, y al igual que las de RF, requirieron menos fuerza de corte que las mexicanas (P<0,05). Los consumidores no pudieron detectar diferencias entre muestras de diferente origen. Debido al limitado número de observaciones en las muestras encuestadas, los resultados deben considerarse preliminares y si bien no permiten caracterizar adecuadamente las poblaciones de cada país, las mismas revelan tendencias importantes para los rasgos seleccionados de la carne de cerdo procedente de México y EUA disponibles actualmente en el mercado local.
Key words
Full text:
1
Collection:
01-internacional
Database:
LILACS
Main subject:
Muscle Development
/
Chemical Phenomena
/
Food Analysis
Type of study:
Evaluation_studies
Limits:
Animals
Country/Region as subject:
Mexico
Language:
En
Journal:
Rev. cient. (Maracaibo)
Journal subject:
VETERINARIA
Year:
2009
Document type:
Article
Affiliation country:
Mexico
/
United States
Country of publication:
Venezuela