Development of products marinated in pieces

Abstract

The meat/fat/water proportion and their influence in the sensorial quality, texture and cooking loss in a marinated product was studied. Different quality of meat (A =first pork meat; B = second pork meat) and water (in three levels) were the variables components, a  mixed desing was done, using statistical program Dx-6; where the variables are the components of a mixture forming a factorial with 17 experimental points. A drummer- mixer of capacity 10 Kg to 60 rpm during 30 min was used to massage. Cooking process of the products was carried out in two ways: in water to 80 ^oC and y oven microwaves. The maximum shears force was determined to a previously cooked sample of 30g in a cell of Kramer of 10 sheets coupled a Texturómeter to a speed of 2 mm/s and the chewable measured sensorial by means of the count of bites to a sample piece. Sensorial aspect, texture, flavour, colour and juiciness were evaluated with 15 trained judges in scale of 7 points were. A tender and juicy marinated product was obtained with 25/75% (first pork meat/second pork meat) and 25% of added water with cooking loss between 60-74% (in both cooking treatments) in all combination carried out. All the attributes were between good and very good. The texture and juiciness were classified as optimum.