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dc.contributor.advisorCianzio, Danilo
dc.contributor.authorAcevedo-Salinas, Maribel
dc.date.accessioned2018-09-25T18:34:34Z
dc.date.available2018-09-25T18:34:34Z
dc.date.issued2004
dc.identifier.urihttps://hdl.handle.net/20.500.11801/963
dc.description.abstractBeef consumed in Puerto Rico comes principally from the United States and Central America and it is believed that the quality is better than the local product. In this investigation three beef muscles (longissimus dorsi, semitendinosus and semimembranosus) from three origins (United States, Costa Rica and Puerto Rico) obtained at three supermarket chains of the Mayagüez City were analyzed for their quality attributes (tenderness, color, juiciness and fat content). Based on the results, it was concluded the following: 1. The country of origin had significant effect on the tenderness of the cooked meat (P<0.05) measured with the Warner Bratzler (WB) and sensory panel. The means showed that the meat from United States of America (USA) and Costa Rica (CR) were tenderer than that from Puerto Rico (PR). 2. A significant difference (P<0.05) was found in the amount of fat in the muscle by country. Meat from the USA had the highest level of intramuscular fat content. 3. Warner Braztler and sensorial panel measurements showed the longissimus dorsi (loin eye) muscle as the most tender (P<0.05). 4. The sensory panel indicated that the semimembranosus (top round) was the least tender muscle (P<0.05).en_US
dc.description.abstractLa carne que se consume en Puerto Rico proviene principalmente de Estados Unidos y América Central y se estima que es de mejor calidad que el producto local. En esta investigación se analizaron los atributos de calidad (terneza, color, jugosidad y contenido de grasa) de tres músculos (longissimus dorsi, semitendinosus y semimembranosus) de los principales supermercados de la ciudad de Mayagüez, Puerto Rico. Basándose en los resultados obtenidos se concluyó lo siguiente: 1. El país de origen tuvo un efecto significativo sobre la terneza de la carne cocida (P<0.05) medido por el WB y panel de probadores. Los promedios indicaron que los cortes de carne procedentes de Estados Unidos (EU) y Costa Rica (CR) eran más tiernos que los de Puerto Rico (PR). 2. Se encontró diferencia significativa (P<0.05) en el contenido de grasa de los músculos según el país de origen, siendo los cortes de EU los de mayor contenido de grasa. 3. Las medidas, tanto del panel sensorial como las del Warner Braztler coinciden en que el longissimus dorsi (lomillo) fue significativamente (P<0.05) el más tierno. 4. El panel sensorial indicó que el músculo semimembranosus (masa redonda) fue el menos tierno (P<0.05).en_US
dc.language.isoesen_US
dc.subjectCarne de resen_US
dc.subjectPuerto Ricoen_US
dc.subject.lcshBeef--Qualityen_US
dc.subject.lcshBeef--Quality--Health aspectsen_US
dc.subject.lcshBeef--Puerto Ricoen_US
dc.subject.lcshMeat Cuts--Identificationen_US
dc.titleEvaluación de los atributos principales de calidad de la carne de res de origen local e importada, según se ofrece al consumidoren_US
dc.typeThesisen_US
dc.rights.licenseAll rights reserveden_US
dc.rights.holder(c) 2004 Maribel Acevedo Salinas.en_US
dc.contributor.committeeMacchiavelli, Raúl E.
dc.contributor.committeeNegrón, Edna
dc.contributor.representativeRivera, Aixa
thesis.degree.levelM.S.en_US
thesis.degree.disciplineFood Science and Technology Programen_US
dc.contributor.collegeCollege of Agricultural Sciencesen_US
dc.contributor.departmentDepartment of Food Science and Technologyen_US
dc.description.graduationSemesterFallen_US
dc.description.graduationYear2004en_US


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  • Theses & Dissertations
    Items included under this collection are theses, dissertations, and project reports submitted as a requirement for completing a degree at UPR-Mayagüez.

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