Resumo

HUERTA-LEIDENZ, Nelson et al. Comparison of rose meat from the U.S. and Mexico with and without marination. Rev. mex. de cienc. pecuarias [online]. 2016, vol.7, n.2, pp.253-262. ISSN 2448-6698.

The objective of this study was to evaluate the functional properties, sensory characteristics, mechanical tenderness and cook loss of non-marinated (NM) and marinated (MR) rose meat from U.S. and Mexico. Rose meat was compared to inside skirt as this cut is in high demand in marinated applications merchandised in Mexico. Cook loss and Warner-Bratzler shear force (WBSF) of rose meat and inside skirt were evaluated following grilling and moist heat oven-cookery. Marinating rose meat and inside skirt decreased WBSF of all samples (P<0.05), except rose meat from the U.S. that was grilled. Marinated inside skirt was more tender than rose meat (P<0.05) regardless of country of origin, cookery method or marinade. Non-marinated rose meat from the U.S. was more tender than rose meat from Mexico (P<0.05); however, no difference in WBSF was found between marinated rose meat based on country-of-origin (P>0.05). Consumers rated marinated rose meat higher than non-marinated rose meat for aroma, juiciness, flavor, texture, and overall acceptance (P<0.05). Marinated rose meat was more tender when cooked using moist heat (wet-oven) than when grilled (P<0.05). Results of this study indicate that marinade improved the tenderness of rose meat and oven cooking of marinated rose meat produces lower WBSF values than grilling.

Palavras-chave : Rose meat; Inside skirt; Marinating; U.S.A.; México.

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