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Please use this identifier to cite or link to this item: http://ri.uaemex.mx/handle20.500.11799/66395
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dc.contributor.authorMaria Antonia Mariezcurrena Berasainen_EU
dc.contributor.authorDORA LUZ PINZON MARTINEZen_EU
dc.contributor.authorLUZ RAQUEL BERNAL MARTINEZen_EU
dc.contributor.authorANA TARIN GUTIERREZ IBAÑEZen_EU
dc.contributor.authorGISELA VELAZQUEZ GARDUÑOen_EU
dc.contributor.authorIgnacio Arturo Domínguez Varaen_EU
dc.contributor.authorMaría Dolores Mariezcurrena Berasainen_EU
dc.creatorMaria Antonia Mariezcurrena Berasain-
dc.creatorDORA LUZ PINZON MARTINEZ-
dc.creatorLUZ RAQUEL BERNAL MARTINEZ-
dc.creatorANA TARIN GUTIERREZ IBAÑEZ-
dc.creatorGISELA VELAZQUEZ GARDUÑO-
dc.creatorIgnacio Arturo Domínguez Vara-
dc.creatorMaría Dolores Mariezcurrena Berasain-
dc.date2014-11-22-
dc.date.accessioned2019-01-30T07:00:52Z-
dc.date.available2019-01-30T07:00:52Z-
dc.identifierhttp://hdl.handle.net/20.500.11799/66395-
dc.identifier.urihttp://ri.uaemex.mx/handle20.500.11799/66395-
dc.descriptionTwenty-two supermarkets in the Central Highlands of Mexico were sampled in order to classify them and to compare their pork meat quality based on its physicochemical characteristics. The supermarkets were classified in three types in accordance with socioeconomic status of buyers as low, medium, and high. Methods: Samples were obtained from the Longissimus dorsi muscle from 10th to 12th ribs. Results: Objective color was L* 46.97, a* 6.22 and b* 5.1. Subjective color indicated that it was red with a value of 3.06, subjective marbling was 2.8 %, and objective value was 2.9 %. Moisture varied from 690 to 739.3 g/kg, protein varied from 205.5 g/kg to 229. 6 g/kg and shear force (SF) was 2.87 kg/cm2 . There were no significant differences (P≥0.05) between the variables besides subjective marbling. Tukey´s test indicated that the lowest average included low and medium socioeconomic status supermarkets, which means that the fat content found in the chop eye is less than in meat in high socioeconomic level supermarkets. Conclusions and recommendations: According to the results, pork sold in the supermarkets in the Central Highlands of Mexico was a tender meat with reddish pink color, firm texture and little exudation and with an appropriate protein and intramuscular fat contents.-
dc.languageeng-
dc.publisherLife Science Journal-
dc.relationVol.;11-
dc.relationNo.;12-
dc.rightsinfo:eu-repo/semantics/openAccess-
dc.rightshttp://creativecommons.org/licenses/by-nc-nd/4.0-
dc.source1097-8135-
dc.subjectPig-
dc.subjectShear force-
dc.subjectMeat quality-
dc.subjectMarbling-
dc.subjectinfo:eu-repo/classification/cti/6-
dc.titlePhysicochemical characteristics that influence the meat pork quality in supermarkets in the central highlands of Mexico-
dc.typearticle-
dc.audiencestudents-
dc.audienceresearchers-
item.fulltextNo Fulltext-
item.grantfulltextnone-
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