Science and Technology Production
2014 JOINT ANNUAL MEETING ABSTRACTS BOOK - Water holding capacity and cooking losses of different muscles of guinea pigs (cavia porcellus)
Congreso
Authorship:
CEVALLOS VELASTEGUI, LESLIE PAMELA ; Nuñez-Valle, Diego ; Morales-delaNuez, Antonio ; Sánchez-Macías, DaviniaDate:
2014Publishing House and Editing Place:
JOURNAL OF ANIMAL SCIENCE/JOURNAL OF DAIRY SCIENCESummary *
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. Information provided by the agent in SIGEVAKey Words
GUINEA PIGCOOKING LOSSESWATER HOLDING CAPACITY