Citas bibligráficas
Kobashigawa, M., (2016). Efecto del tiempo de maduración sobre la calidad de carne de cuy (Cavia porcellus) Post faenado [Tesis, Universidad Nacional Agraria La Molina]. https://hdl.handle.net/20.500.12996/2858
Kobashigawa, M., Efecto del tiempo de maduración sobre la calidad de carne de cuy (Cavia porcellus) Post faenado [Tesis]. : Universidad Nacional Agraria La Molina; 2016. https://hdl.handle.net/20.500.12996/2858
@misc{renati/245116,
title = "Efecto del tiempo de maduración sobre la calidad de carne de cuy (Cavia porcellus) Post faenado",
author = "Kobashigawa Muñoz, Milagros Norma",
publisher = "Universidad Nacional Agraria La Molina",
year = "2016"
}
The present study aimed to determine the effect of the postmortem ageing time on the physicochemical characteristics of guinea pig meat. For that were analized the following muscles: The Biceps femoris, the Rectus femoris, of 75 animals in the following days of storage: 1, 3, 6 and 9 days. The animal were acquired to an approximate age of 3 months (commercial age) previous electro stunning 156 volts of alternating current for a period of 10 seconds, bled out, depilated, gutted and stored at 4°C. The animals were divided into three batches for analysis, and each lot featured four treatments. These analyses were conducted at 1,3,6, and 9 days post benefit, which analyzed parameters such as pH, juice released percent (pressure method), the tenderness, the color of different muscles and microbiological analysis. It was observed that Guinea pig meat decreases its pH from 6,01 to 6,10 initially to then increase it up to 6,23 at 9 day of ageing time. Similarly, the tenderness also increases, indicated by the decrease of the shearing force, noting a significant change between the first and third days of storage, after which there is a small non-significant increase, the results obtained goes from 3,11 kg/cm2 to 2,13 kg/cm2. In contrast the percentage of releases water showed a tendency to increase, obtained results from 25.30% to 32,44% during the first six days of ageing time was a significant loss. On the other hand, the meat showed a trend to darkening because the luminosity for the Biceps femoris and the peritoneum area decreased, obtaining results from 52,99 to 50,74 and 51,84 to 51,22 respectively in brightness percentage. These results showed us that exists an effect of the postmortem ageing time on physicochemical characteristics of guinea pig meat, this has not been significant in some parameters such as tenderness and color, unlike the pH and the juice released percent that statistical significance were observed. With regard to microbiological analysis, from day 6 of postmortem ageing time was detected the presence of microorganisms aerobic mesophyll in quantities greater than those classified as acceptable, but entering in the classification of marginally acceptable, it means, it is not desirable but may be admitted, as opposed to presence of Salmonella sp. That result negative for all treatments, according to the reference made by DIGESA.
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