TY - JOUR
T1 - A traditional intermediate moisture meat
T2 - Beef cecina
AU - Reyes-Cano, Rosario
AU - Dorantes-Alvarez, Lidia
AU - Hernandez-Sanchez, Humberto
AU - Gutierrez-Lopez, Gustavo F.
PY - 1994
Y1 - 1994
N2 - Cecina is an intermediate moisture meat produced and consumed to a large extent in Mexico. Four samples of cecina coming from different States of this country, were tested for water activity, colour, texture, fat, protein, moisture and chloride content. Sensory and microbiological analyses were also performed. Different fabrication methods for producing cecina were identified, involving large variations in the formulation of the product. There was a significant difference (P < 0·05) among samples regarding fat and chloride content, colour and texture. Differences in colour and saltiness were recorded through sensory analysis. Microbiological analysis showed higher counts than those recommended in the Mexican Official Standard for chopped and raw meat, due to poor sanitary conditions during production and marketing.
AB - Cecina is an intermediate moisture meat produced and consumed to a large extent in Mexico. Four samples of cecina coming from different States of this country, were tested for water activity, colour, texture, fat, protein, moisture and chloride content. Sensory and microbiological analyses were also performed. Different fabrication methods for producing cecina were identified, involving large variations in the formulation of the product. There was a significant difference (P < 0·05) among samples regarding fat and chloride content, colour and texture. Differences in colour and saltiness were recorded through sensory analysis. Microbiological analysis showed higher counts than those recommended in the Mexican Official Standard for chopped and raw meat, due to poor sanitary conditions during production and marketing.
UR - http://www.scopus.com/inward/record.url?scp=21344498373&partnerID=8YFLogxK
U2 - 10.1016/0309-1740(94)90132-5
DO - 10.1016/0309-1740(94)90132-5
M3 - Artículo
SN - 0309-1740
VL - 36
SP - 365
EP - 370
JO - Meat Science
JF - Meat Science
IS - 3
ER -