Evaluación de la calidad de carne vacuna (Bos indicus) bajo dos sistemas de maduración (seco y húmedo).

Abstract

The objective of this research was to evaluate the physical, chemical, microbiological and instrumental texture characteristics of meat matured with two types of systems, dry and wet, kept refrigerated for 15 days at constant temperature and humidity (3 ºC and 68 % RH), respectively. The cut of meat used for this purpose was the Brisket (breast) of the beef carcass (Bos indicus). Quality indicators such as pH, acidity, water retention capacity, water activity, microbiological, sensory and instrumental texture quality were analyzed. For the statistical analysis, the comparison of means was used through Tukey at probability p ≤ 0.05. The pH of the matured meat had an upward trend for both types of maturation, the pH being higher in the dry method. The wet method maintained the acidity during the maturation process, while it decreased in the case of the dry method. Regarding aw, the trends were opposite, with an increase in the wet method. The CRA had a similar upward trend in both treatments, the method that used vacuum packaging being higher. Likewise, the microbiological and sensory quality was evaluated, in which the meat complied with the provisions of the relevant standards. In addition, the decrease in hardness was verified through instrumental determination. The humid maturation system presented a B/C = 1.30, which means that for every dollar invested, USD 0.30 of profit will be obtained.