Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| _version_ | 1876455395219734528 |
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| author | J. Ruiz |
| author_facet | J. Ruiz |
| contents | Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico J. Ruiz E. Muriel T. Antequera Química fat Masseter iberian pig Meat quality Longissimus dorsi This study was conducted to examine the influence of the metabolic type of muscle on several meat quality traits.A strongly oxidative muscle (Masseter, MS) and a predominantly glycolytic one (Longissimus dorsi, LD) were chosen forcarrying out the study. The type of muscle did not show any influence on muscle fat content. The MS muscle showed highermoisture content, more intense redness, lower brightness and poorer lipid oxidative stability than the LD. Significantdifferences in fatty acid percentages affected all fatty acid identified except for stearic and palmitic acids. The LD muscleshowed higher saturated fatty acid (AGS) and monounsaturated fatty acid content (AGMI) and lower polyunsaturated fattyacid content (AGPI) than LD muscle. The lower oxidative stability of MS muscle was attributed to its higher myoglobinand polyunsaturated fatty acid content. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430408 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| format | Artículo científico |
| id | redalyc_72430408 |
| institution | Redalyc |
| language | en |
| publishDate | 2002 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico J. Ruiz Química fat Masseter iberian pig Meat quality Longissimus dorsi Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico J. Ruiz E. Muriel T. Antequera Química fat Masseter iberian pig Meat quality Longissimus dorsi This study was conducted to examine the influence of the metabolic type of muscle on several meat quality traits.A strongly oxidative muscle (Masseter, MS) and a predominantly glycolytic one (Longissimus dorsi, LD) were chosen forcarrying out the study. The type of muscle did not show any influence on muscle fat content. The MS muscle showed highermoisture content, more intense redness, lower brightness and poorer lipid oxidative stability than the LD. Significantdifferences in fatty acid percentages affected all fatty acid identified except for stearic and palmitic acids. The LD muscleshowed higher saturated fatty acid (AGS) and monounsaturated fatty acid content (AGMI) and lower polyunsaturated fattyacid content (AGPI) than LD muscle. The lower oxidative stability of MS muscle was attributed to its higher myoglobinand polyunsaturated fatty acid content. © 2002 Altaga. All rights reserved. 2002 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72430408 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.4 Vol.3 |
| title | Efecto del tipo de músculo sobre parámetros de calidad en carne fresca de cerdo ibérico |
| topic | Química fat Masseter iberian pig Meat quality Longissimus dorsi |
| url | https://www.redalyc.org/articulo.oa?id=72430408 |