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.
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