Characterization of marinated pork meat

Abstract

The sensorial, physic-chemical and microbiological characterization of marinated products from pork meat, using the technology and traditional equipment available in the Cuban industry was made. The products were performed for 100 % pork meat (first quality=A and second quality=B) where the addition rate of pork meat first quality was in the range between 75 to 25 % and second quality percentage addition was between 25 to 75 %, in both the water until 25 %. A mixed design was used (Dx-6), where the mixture of all components (A, B and C) giving a total of 17 experimental points. Sensorial, physic-chemical and microbiological evaluations of products were done. The results showed that is possible develop a technology of marinated products in pieces with acceptable composition and sensorial quality. The investigations have indicated that the 17 variants race qualifications between very good and good. Was select the variant with less first pork meat (25 %),  maximum percentage of second pork meat (75 %) and maximum added water    (25 %), because is the most economical and had a best acceptability.