| Popis: |
The demand for safety food with high quality has been increased in recent years. Meat properties (color, texture, firmness) are related to the previous products handle before being consumed. The objective of this work was to determinate the physicochemical characteristics of pork in different commercial centers in Ciudad Obregon (Mexico). 50 meat samples were taken from 10 different commercial centers. Water holding capacity (WHC), drip loss (DL), and instrumental color in CIELab coordinates. For the shear strain the methodology of Warner-Bratzler shear blade was employed. Results for WHC were 84.44± 0.918%, DL24h was 6.84 ± 3.09%, and DL48h of 8.12±3.80%. Color obtain luminosity values L* of 48.97±4.20, redness a* of 3.95±1.15, and yellowness b* of 11.22±0.49, hue of 71.45±5.77 and chroma of 14.86±6.50. Shear strain in all samples was in the range of 3.03±0.39 kgf and a pH of 5.937±0.114. No significantly difference between samples commercial centers was found. Nonetheless, the localization of point of sale could influence in function of quality. |
