Applying multicriteria analysis for choosing the best marination for pork
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| Format: | Artículo científico |
| Sprache: | en |
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Universidad de Córdoba
2015
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| _version_ | 1876438745186566144 |
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| author | VMOS Nieto |
| author_facet | VMOS Nieto |
| contents | Applying multicriteria analysis for choosing the best marination for pork VMOS Nieto FR Caldara IA Nääs M Moi ICL Almeida Paz RG Garcia LO Seno LS Santos Veterinaria Firmness sodium chloride texture ( Source:CAB ) sodium tripolyphosphate This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP). Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na 2 CO 3 + NaCl+Na 5 P 3 O 10 ), followed by the solutions of (Na 2 CO 3 + NaCl), and (Na 5 P 3 O 10 + NaCl). Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated. 2015 artículo científico 0122-0268 https://www.redalyc.org/articulo.oa?id=69333066002 en http://www.redalyc.org/revista.oa?id=693 Revista MVZ Córdoba application/pdf Universidad de Córdoba Revista MVZ Córdoba (Colombia) Num.1 Vol.20 |
| format | Artículo científico |
| id | redalyc_69333066002 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Universidad de Córdoba |
| spellingShingle | Applying multicriteria analysis for choosing the best marination for pork VMOS Nieto Veterinaria Firmness sodium chloride texture ( Source:CAB ) sodium tripolyphosphate Applying multicriteria analysis for choosing the best marination for pork VMOS Nieto FR Caldara IA Nääs M Moi ICL Almeida Paz RG Garcia LO Seno LS Santos Veterinaria Firmness sodium chloride texture ( Source:CAB ) sodium tripolyphosphate This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP). Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na 2 CO 3 + NaCl+Na 5 P 3 O 10 ), followed by the solutions of (Na 2 CO 3 + NaCl), and (Na 5 P 3 O 10 + NaCl). Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated. 2015 artículo científico 0122-0268 https://www.redalyc.org/articulo.oa?id=69333066002 en http://www.redalyc.org/revista.oa?id=693 Revista MVZ Córdoba application/pdf Universidad de Córdoba Revista MVZ Córdoba (Colombia) Num.1 Vol.20 |
| title | Applying multicriteria analysis for choosing the best marination for pork |
| topic | Veterinaria Firmness sodium chloride texture ( Source:CAB ) sodium tripolyphosphate |
| url | https://www.redalyc.org/articulo.oa?id=69333066002 |