Producción CyT
2014 JOINT ANNUAL MEETING ABSTRACTS BOOK - Water holding capacity and cooking losses of different muscles of guinea pigs (cavia porcellus)
Congreso
Autoría:
CEVALLOS VELASTEGUI, LESLIE PAMELA ; Nuñez-Valle, Diego ; Morales-delaNuez, Antonio ; Sánchez-Macías, DaviniaFecha:
2014Editorial y Lugar de Edición:
JOURNAL OF ANIMAL SCIENCE/JOURNAL OF DAIRY SCIENCEResumen *
It is well known that aging produces changes in meat characteristics. Meat quality depends on organoleptic properties (color, texture, flavor and juiciness) which are related to zootechnical characteristics (breed, age, sex) or anatomical characteristics such as type of muscle. The main objective of this study was to describe the water holding capacity and cooking losses of ten different muscles of guinea pig after chilling for 12 h at 4°C. Información suministrada por el agente en SIGEVAPalabras Clave
GUINEA PIGCOOKING LOSSESWATER HOLDING CAPACITY