Calidad sensorial y composición nutricional del músculo Longissimus dorsi de bovinos criollos, Cebú y sus cruces en Colombia
Resumen
La calidad instrumental del músculo del lomo de bovinos criollos y los cruces en la Orinoquia colombiana presenta mejores características que la de bovinos Cebú; sin embargo, no se conocen las diferencias en la percepción por los consumidores y su composición nutricional. Este estudio tuvo como objetivo evaluar la calidad sensorial y la composición nutricional del lomo de bovinos criollos, Cebú y cruces en las condiciones de la Orinoquia colombiana para promover el consumo de carne de bovinos criollos. Se utilizaron cortes de carne del músculo Longissimus dorsi (n: 72), de toros Sanmartinero (SM) y novillos Cebú (C), Sanmartinero×Cebú (SM×C) y Blanco Orejinegro×Cebú (BON×C). Se encontró interacción entre el grupo racial y los días de exposición con menor calificación en el SM y BON×C comparados con Cebú y SM×C, para el peor punto de color (p < 0.0001) los días 3 y 5, color total (p < 0.0001) los días 1, 3 y 5 y decoloración (p < 0.0001) el día 5. La carne de BON×C presentó menor calificación de la terneza miofibrilar (p = 0.029), comparada con las otras razas y la jugosidad de la carne fue mayor en el SM en comparación con SM×C y BON×C (p < 0.0001). La carne de C tuvo menor concentración de colesterol total (p = 0.0015), potasio (p = 0.0257) y zinc (p = 0.0079) en comparación con el BON×C y SM×C; el fósforo fue menor (p = 0.0335) y el magnesio tendió a ser menor (p = 0.0943) en el C, con respecto al SM×C, pero no con el BON×C. En conclusión, se encontraron diferencias en calidad sensorial y composición nutricional de la carne de los grupos raciales evaluados que son promisorias para el desarrollo de estrategias de mercadeo y comercialización que aumenten el consumo de la carne criolla en Colombia.
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Derechos de autor 2021 Hernando Florez Diaz, Leandro Mauricio León Llanos, Eudoro Moreno Moreno, Germán Martínez Correal
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-CompartirIgual 4.0.
