Parámetros de calidad de carne de bondiolas de cerdo comercializadas en la provincia de La Pampa
DOI:
https://doi.org/10.63207/ai.v7i14.132Keywords:
fatty acids, pigs, meat, nutritional characteristicsAbstract
The increase in consumption of fresh pork in Argentina has raised concerns regarding the nutritional quality and organoleptic characteristics of commercial breaks. In this work, the quality parameters of pork neck sold in La Pampa were determined. Unfrozen losses, cooking losses, drip losses and resistance to cutting, humidity, crude protein, ethereal extract, ash and fatty acid profile, were analyzed. The analyzed pork neck pulp they had an average of 69 ± 5.04% humidity, 17 ± 6.91% ether extract, 7.8 ± 1.14% crude protein and 1.07 ± 0.12% ash. The average saturated fatty acids were 38.1 ± 2.38%. Monounsaturated fatty acids represent 39.8 ± 3.57%. Polyunsaturated fatty acids represent 6.59 ± 0.97% of the fatty acid profile. The ratio obtained between polyunsaturated fatty acids: saturated fatty acids was 0.17 ± 0.03%. These results coincide with the recommendations of the Heart American Association to implement healthy diets containing up to 10% of polyunsaturated fatty acids.
Downloads
References
Alfaia, C., Lopes, P., Madeira, M., Pestana, J., Coelho, D., Toldrá, F., Prates, J. (2019). Current feeding strategies to
improve pork intramuscular fat content and its nutritional quality. Advances in Food and Nutrition Research. 89,
-94.
Almada, C., Carduza, F., Cossu, M., Grigioni, G., Irurueta, M., Picallo, A. (2009). Manual de procedimiento:
Determinación de los parámetros de calidad física y sensorial de carne porcina.
Almada, C., Bonato, P., Carduza, F., Cossu, M., Grigioni, G., Irurueta, M., Teira, G. (2012). Manual de
procedimiento: Determinación de los parámetros de Calidad física y sensorial de carne bovina.
AOAC. (2000). Official methods of analysis 17th ed. Assoc. of Official Analysis Chemistry., Washington, DC
AOAC. (2005). Official methods of analysis 18th ed. 4th Supplementation, Arlington, VA, USA.
Averette Gatlin, L., See, M., Hansen, J., Sutton, D., Odle, J. (2002). The effects of dietary fat sources, levels, and
feeding intervals on pork fatty acid composition. Journal of Animal Science, 80(6), 1606-1615.
Cajamarquino, C. (2017). Efecto del Tipo de Alimentación sobre el Comportamiento Productivo, Características de
la Canal y Calidad de Carne del. Revista de Investigaciones Veterinarias de Perú, 28 (4), 894-903.
Capra, G., Repiso, L., Fradjeiti, F., Martínez, R., Corzano, S., Márquez, R. (2013). Valor nutritivo de la carne de cerdo.
Revista INIA- 32, 20.
Capra, G., Sallé, L., Martínez, R., Cozzano, S., Márquez, R., Luzardo, S., Costas, G., Brito, G., De Souza, G., Nardo, D.
(2017). Valor nutritivo de las carnes de cerdo y pollo producidas en Uruguay.
Castro-Ríos, K., Narvaéz-Solarte, W. (2013). Calidad sensorial y pérdidas por cocción en carne de cerdo: efecto del
sexo y fuente de selenio. Biotecnología en el Sector Agropecuario y Agroindustrial, 11(1), 130-135.
Carrillo, P. R. (2015). Evaluación de las características fisicoquímicas, microbiológicas y sensoriales de la carne de
cerdos suplementados con selenio e importada de Estados Unidos de América (Doctoral dissertation, Zamorano:
Escuela Agrícola Panamericana.
Chen, G., Cai, Y., Su, Y., Wang, D., Pan, X., Zhi, X. (2021). Study of meat quality and flavour in different cuts of
Duroc‐Bamei binary hybrid pigs. Veterinary Medicine and Science, 7(3), 724-734.
Duckett, S. K., Neel, J., Fontenot, J. P., Clapham, W. M. (2009). Effects of winter stocker growth rate and finishing
system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content. Journal of animal science, 87(9),
-2970.
Echenique, A. (2017). Caracterización de los requerimientos de calidad de carne. Actividades de difusión 514. INIAUruguay.
Gaona, E. A., González, Y. O., Buenavista, A. M. A., Beltrán, A. T. (2023). Parámetros de calidad de carne en cerdo,
bovinos y pollo en base a su alimentación. Acta de Ciencia en Salud, 20.
Han, D., Zhang, C. H., Fauconnier, M. L., Mi, S. (2020). Characterization and differentiation of boiled pork from
Tibetan, Sanmenxia and Duroc× (Landrac× Yorkshire) pigs by volatiles profiling and chemometrics analysis.
Food Research International, 130, 108910.
Huang H., Zhan W., Du Z., Hong S., Dong T., She J., Min C. (2022). Pork primal cuts recognition method via
computer vision. Meat Science. 192:108898. doi: 10.1016/j.meatsci.2022.108898.
Kang, M.J., Shin, M.S., Park, J.N., Lee, S.S. (2005). The effects of polyunsaturated: Saturated fatty acids ratios and
peroxidisability index value of dietary fats on serum lipid profiles and hepatic enzyme activities in rats. British
Journal of Nutrition. 94, 526–532.
Khanal P., Maltecca C., Schwab C., Gray K., Tiezzi F. (2019). Genetic parameters of meat quality, carcass composition,
and growth traits in commercial swine. Journal Animal Science. 97 (9),3669-3683. doi: 10.1093/jas/skz247.
Lebret, B., Čandek-Potokar, M. (2022). Pork quality attributes from farm to fork. Part I. Carcass and fresh meat.
Animal, 16, 100402.
Li, X., Amadou, I., Zhou, G. Y., Qian, L. Y., Zhang, J. L., Wang, D. L., Cheng, X. R. (2020). Flavor components
comparison between the neck meat of donkey, swine, bovine, and sheep. Food Science of Animal Resources, 40(4),
Maner, J. H., Buitrago, J. A., Portela C, R., Jiménez P, I. (1986). La yuca en la alimentación de cerdos. cgspace.cgiar.org
Minelli, G., D’Ambra, K., Macchioni, P., Lo Fiego, D.P. (2023). Effects of Pig Dietary n-6/n-3 Polyunsaturated Fatty
Acids Ratio and Gender on Carcass Traits, Fatty Acid Profiles, Nutritional Indices of Lipid Depots and Oxidative
Stability of Meat in Medium–Heavy Pigs. Foods. 12, 4106. https://doi.org/10.3390/foods12224106
Murcia, V., Pordomingo, A. J., Pordomingo, A. B., Franco, R. (2020). Evaluación del expeller de soja en dietas de
cerdos en recría y engorde. RIA. Revista de investigaciones agropecuarias, 46(2), 240-247.
Ocampo Ibáñez, I. D., Bermúdez, F., Díaz, H. (2009). Efecto del tiempo de almacenamiento, el tipo de músculo y el
genotipo del animal sobre las pérdidas por goteo en carne cruda de cerdo. Acta agronómica, 58(3), 180-188.
Ouyang, Q., Liu, L., Zareef, M., Wang, L., Chen, Q. (2022). Application of portable visible and near-infrared
spectroscopy for rapid detection of cooking loss rate in pork: Comparing spectra from frozen and thawed pork.
Lwt, Food Science and Technology 160, 113304.
Park, P. W., Goins, R. E. (1994). In situ preparation of fatty acid methyl esters for analysis of fatty acid composition in
foods. Journal of Food Science, 59 (6), 1262-1266.
Simopoulos, A.P. (2002). The importance of the ratio of omega-6/omega-3 essential fatty acids. Biomedic.
Pharmacother. 56, 365–379.
Woloszyn, J., Haraf, G., Okruszek, A., Werenska, M., Goluch, Z., Teleszko, M. (2020). Fatty acid profiles and health
lipid indices in the breast muscles of local Polish goose varieties. Poultry Science. 99, 1216–1224.
Published
Versions
- 2025-03-11 (2)
- 2024-12-27 (1)
How to Cite
Issue
Section
License
Copyright (c) 2024 Ab Intus
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
