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Abstract(s)
En este trabajo se evalúan los parámetros físicos de calidad de carne fresca y de mantas
elaboradas a partir de carne caprina y ovina de especies de las razas: Serrana y Churra
Galega Braganzana, que no cumplen con los requerimientos de edad y peso para ser
incluidos dentro de los sistemas de Denominación de Origen Protegidas (DOP) y de
Indicación Geográfica Protegida (IGP).
Se determinaron en carne fresca de caprinos y ovinos, respectivamente, los siguientes
parámetros físicos: i) pH= 5,84 y 5,74, ii) actividad acuosa (aW)= 0,89 y 0,90, iii)
capacidad de retención de agua (CRA)= 17,86 y 25,08, iv) textura= 7,89 y 5,85, y v)
color. Una mayor relevancia se dio al color (dado que es el parámetro mas influyente en
la aceptabilidad del producto); su variabilidad fue seguida durante los procesos de
salado y secado de las mantas. Estos procesos tuvieron un gran efecto sobre los
parámetros del color generando una disminución de L*, a*, b* y C* y un incremento de
H*. La elaboración de este producto transformado se sugiere como una estrategia para
incentivar el consumo y dar un valor agregado a los productos cárnicos de estas
especies.
In this work, we evaluated the physical parameters of quality of fresh meat and mantas made from goat meat and sheep breeds species: Serrana and Churra Galega Braganzana, which do not meet the age and weight requirements to be included within systems of Protected Designations of Origin (PDO) and Protected Geographical Indication (PGI). The following physical parameters were determined in goat and sheep fresh meat, respectively: i) pH= 5,84 and 5,74, ii) water activity (aW)= 0,89 and 0,90, iii) water holding capacity (WHC)= 17,86 and 25,08, iv) texture: 7,89 and 5,85, and v) color. Greater importance was given to the color (since it is the most influential parameter on the acceptability of the product); its variability was followed during the process of salting and drying of the mantas. These processes had a major effect on color parameters about a decrease in L *, a *, b * and C * and an increase in H *. The development of this processed product is suggested as a strategy to encourage consumption and to add value to meat products of these species.
In this work, we evaluated the physical parameters of quality of fresh meat and mantas made from goat meat and sheep breeds species: Serrana and Churra Galega Braganzana, which do not meet the age and weight requirements to be included within systems of Protected Designations of Origin (PDO) and Protected Geographical Indication (PGI). The following physical parameters were determined in goat and sheep fresh meat, respectively: i) pH= 5,84 and 5,74, ii) water activity (aW)= 0,89 and 0,90, iii) water holding capacity (WHC)= 17,86 and 25,08, iv) texture: 7,89 and 5,85, and v) color. Greater importance was given to the color (since it is the most influential parameter on the acceptability of the product); its variability was followed during the process of salting and drying of the mantas. These processes had a major effect on color parameters about a decrease in L *, a *, b * and C * and an increase in H *. The development of this processed product is suggested as a strategy to encourage consumption and to add value to meat products of these species.
Description
Keywords
Cabras Ovejas Productos transformados Carne Mantas Calidad Raça Serrana Raça Churra Galega Bragançana