title: Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico.
abstract: The study included fresh pork semimembranosus (SM, n=289) and triceps brachii (TB, n=283) muscles sourced from meat packers of Mexico and the USA. Samples were analyzed for moisture, protein, and fat content, pH, shear force (WBSF), cook loss, water holding capacity (WHC), instrumental color, emulsion capacity (EC) and stability (ES), and consumer sensory ratings. SM from the USA had lower WBSF (P<0.05) than that from Mexico (26.7 vs. 29.7N), higher WHC (44.7 vs. 38.4%; P<0.05) and a better appearance, as indicated by its lower h* (52.3 vs. 56.6; P<0.05) and higher C* (23.1 vs. 21.3; P<0.05). Consumer acceptance of SM was similar (P>0.05) across countries. TB from Mexico had higher (P<0.05) fat content (2.5 vs. 2.0%), lower (P<0.05) WBSF values (32.0 vs. 36.9N), and received more positive ratings by Mexican consumers (87.1 vs. 81.7%) than its US equivalent. In general, US pork exhibits better technological properties, while country of origin has less effect on consumer acceptability.
authors: Centro de Enseñanza Práctica e Investigación en Producción y Salud Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486 San Miguel Topilejo, Deleg. Tlalpan, CP 14500 Ciudad de México, Mexico. Electronic address: enriquedelgado.suarez@gmail.com.
authors: E J
authors: EJ
authors: Delgado-Suárez
authors: Centro de Enseñanza Práctica e Investigación en Producción y Salud Animal, Facultad de Medicina Veterinaria y Zootecnia, Universidad Nacional Autónoma de México, Cruz Blanca 486 San Miguel Topilejo, Deleg. Tlalpan, CP 14500 Ciudad de México, Mexico.
authors: M S
authors: MS
authors: Rubio-Lozano
authors: Instituto Tecnológico de Mérida, Ave. Tecnológico Km 5, Carretera Mérida-Progreso, CP 97118 Mérida, Yucatán, Mexico.
authors: V M
authors: VM
authors: Toledo-López
authors: Centro de Investigación en Alimentación y Desarrollo, A.C., Carretera a La Victoria km 0.6, CP 83304 Hermosillo, Sonora, Mexico.
authors: G R
authors: GR
authors: Torrescano-Urrutia
authors: Universidad Autónoma Metropolitana-Unidad Iztapalapa, Av. San Rafael Atlixco 186, Col. Vicentina, Deleg. Iztapalapa, CP 09340 Ciudad de México, Mexico.
authors: E
authors: E
authors: Ponce-Alquicira
authors: U.S. Meat Export Federation, Jaime Balmes No. 8, Piso 6, Despacho 602-C, Col. Los Morales Polanco, Deleg. Miguel Hidalgo, CP 11510 Ciudad de México, Mexico.
authors: N
authors: N
authors: Huerta-Leidenz
mesh_terms: D000293:Adolescent; D000328:Adult; D000818:Animals; D003258:Consumer Behavior; D003296:Cooking; D005260:Female; D000070633:Hamstring Muscles; D006801:Humans; D008297:Male; D008800:Mexico; D008875:Middle Aged; D018482:Muscle, Skeletal; D000069466:Red Meat / Q000032:analysis*; D034421:Sus scrofa; D013649:Taste; D014481:United States
keywords: Chemical composition; Color; Consumer acceptance; Functional properties; Pork quality