Efecto del masajeado con CaCl2 y aceite de romero sobre la terneza y la actividad bacteriana del corte de carne tipo churrasco Argentino

Luis C. Baleta M., Daniel Duran O.

Resumen


La terneza es una de las características organolépticas que mayor infl uencia tiene en el momento de comercializar un corte de carne por parte de los consumidores, al igual la inocuidad resulta ser un parámetro de aceptación de buena calidad. La aplicación de sales y aceites esenciales ha contribuido a mejorar las condiciones iniciales de la carne, en este estudio se empleo diferentes concentraciones de CaCl2 y de aceite de romero aplicados a cortes de churrasco argentino sometidos a masajeo con el fi n de mejorar su terneza y de evidenciar la actividad bacteriana inicial. Se masajearon los cortes de carne a una velocidad de 24 rpm en contacto con las diferentes soluciones, luego se determinaron los valores de corte con una cizalla Warner bratzler y se realizo conteo de la población bacteriana E.coli, S. aureus, Salmonella spp y E.C.S.R. Se evidencio mayor efecto inhibitorio del aceite de romero con respecto al CaCl2, asimismo no se presento ningún efecto sobre la terneza con las soluciones analizadas.

Texto completo:

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DOI: https://doi.org/10.24054/16927125.v1.n1.2011.496

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