African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6576

Full Length Research Paper

Physical, chemical and sensory factors of Mexican and New Zealand sheep meat commercialized in Central of Mexico

M. D. Mariezcurrena1, A. Z. M. Salem2, C. Tepichín1, M. S. Rubio3 and M. A. Mariezcurrena2*  
1Universidad Autónoma del Estado de México. Facultad de Ciencias Agrícolas. Código Postal 50200. Instituto Literario N0. 100 Col. Centro. Toluca, Estado de México. 2Universidad Autónoma del Estado de México. Facultad de Medicina Veterinaria y Zootecnia, Código Postal 50200. Instituto Literario N0. 100 Col. Centro. Toluca, Estado de México. 3Laboratorio de Ciencia de la Carne, Secretaria de Producción Animal, Facultad de Medicina Veterinaria y Zootecnia. Universidad Nacional Autónoma de México. Código Postal 04510. Av. Universidad 3000, Del. Coyoacán, Ciudad Universitaria, Distrito Federal, México.  
Email: [email protected]

  •  Accepted: 18 July 2013
  •  Published: 26 July 2013

Abstract

The object of this study was to determine the physicochemical and sensory quality of national and imported from New Zealand mutton sold in the highest mutton-selling region in Mexico (Capulhuac, Estado de Mexico). Samples were obtained from 6 wholesale points. In each outlet a piece of longissimus dorsi muscle was bought. The factors evaluated were moisture, protein, fat, objective color (L*, a* y b*) subjective color and shear force. There were differences (P < 0.05) in variables L*, a*, b*, moisture and protein between national and imported meat. There were also differences in the percentage of protein (national 21.27%; imported 20.27%) of fat (national 2.07%; imported 3.37%), and in shear force (national 3.73 kg; imported 2.09 kg). The sensory evaluation was done by 49 consumer judges. Results showed that consumers prefer imported meat over national meat.

 

Key words: Quality, ovine, lamb, mutton, meat quality, meat imported, sensory evaluation.