PÉRDIDA POR GOTEO EN CARNE CRUDA DE DIFERENTES TIPOS DE ANIMALES Drip Loss in Raw Meat of Different Animal Types

作者： Oneida E. Morón-Fuenmayor , Libertad Zamorano García

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摘要: samples of muscle Triceps femoral, were taken after 24 h postmortem with average weight 5,7 g to evaluate the effect animal types and time storage on percentage drip losses in raw meats. Animal chicken, beef, pig ostrich. The different times 24, 48 72 at 0°C. Vari- ables analyzed by Duncan's test for comparing means. Variables types, combination (P<0.05) meat. higher was beef continued pigs ostrich (2,1;1,7 1,3%), respectively. Time increased drips losse (1,2; 1,9; 2,7) Significant differences detected (P <0.05) interaction between storage. In conclusion, loss is greater when increase meat influenced types.

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PÉRDIDA POR GOTEO EN CARNE CRUDA DE DIFERENTES TIPOS DE ANIMALES Drip Loss in Raw Meat of Different Animal Types

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PÉRDIDA POR GOTEO EN CARNE CRUDA DE DIFERENTES TIPOS DE ANIMALES Drip Loss in Raw Meat of Different Animal Types

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