Textura instrumental de la carne de Cuy: efecto de la edad y el sexo sobre los parámetros de dureza y fuerza de trabajo.

Texture is one of the most important quality characteristics of food as it has great impact in terms of consumer acceptance. This can be evaluated by sensory or instrumental methods. The objective of this study was to analyze the effect of age and sex on the characterization of the instrumental texture of guinea pig meat. In 117 male and female guinea pigs of 3, 4 and 6 months of age, the quadriceps femoris muscle was extracted from the carcass through dissection of the long leg. These muscles were vacuum packaged and cooked into the water bath at 70º C for 30 minutes. Subsequently, a parallelepiped of meat with dimensions of 20 mm in length, 10 mm in width and a depth of 10 mm, which was subjected to an instrumental analysis with a Warner-Bratzler cell, which measures mainly the hardness to cut. Both the effect of age and sex were compared by ANOVA procedure (SAS v. 11). The values obtained from the texturometer are in agreement with the variables of hardness and total work force presented by connective tissue fibers at the moment of their fracture, that is to say that the hardness in the texture of the guinea pig is affected by the sex and age. The differences between ages are notably appreciated since at older age less tenderness, however, it is emphasized that tenderness in guinea pig meat is maintained between 3 and 4 months according to sex, as it is in the case of males their tenderness decreases when they enter sexual maturity, in the case of females the hardness is maintained up to 4 and 6 months of age.

• Autor Principal: Palacios Ramón, Romina Valeria (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2017
• Subjects: carne; cuy
• Acceso en liña: http://dspace.unach.edu.ec/handle/51000/3796