<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-8782</journal-id>
<journal-title><![CDATA[Ciencia ergo sum]]></journal-title>
<abbrev-journal-title><![CDATA[Cienc. ergo-sum]]></abbrev-journal-title>
<issn>2395-8782</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma del Estado de México, Instituto Literario]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-87822023000200201</article-id>
<article-id pub-id-type="doi">10.30878/ces.v30n2a8</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis sensorial de chorizo, salmuera y ahumado de Coturnix coturnix japonica alimentadas con Moringa oleifera y Leucaena leucocephala]]></article-title>
<article-title xml:lang="en"><![CDATA[Sensory analysis of chorizo, brine and smoked Coturnix coturnix japonica fed with Moringa oleifera and Leucaena leucocephala]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zavala-Hernández]]></surname>
<given-names><![CDATA[Azalia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Flota-Bañuelos]]></surname>
<given-names><![CDATA[Carolina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[O. Chab-Ruiz]]></surname>
<given-names><![CDATA[Antonio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rosales-Martínez]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fraire-Cordero]]></surname>
<given-names><![CDATA[Silvia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Tecnológico Superior de Escárcega  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Tecnológico Nacional de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Colegio de postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Colegio de postgraduados  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>00</month>
<year>2023</year>
</pub-date>
<volume>30</volume>
<numero>2</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-87822023000200201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-87822023000200201&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-87822023000200201&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Se evalúa la calidad de la canal de la codorniz japonesa previamente alimentada con Moringa oleifera y Leucaena leucocephala, así como también el nivel de agrado de los productos (chorizo, salmuera y ahumado) por parte pobladores de Santo Domingo Kesté, Campeche. Se encuentra que la inclusión de Moringa oleifera y Leucaena leucocephala en la dieta no afecta la composición de la ceniza, pH, proteína y humedad en la calidad de la canal. La codorniz ahumada del tratamiento de Moringa oleifera presenta el mayor nivel de agrado en relación con el sabor, olor y suavidad. El follaje de Moringa oleifera en la alimentación de codornices mejora las características organolépticas en la carne ahumada y brinda mejor sabor, olor y suavidad, lo cual la hace factible para el consumo de los pobladores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The quality of the carcass of Japanese quail previously fed with Moringa oleifera and Leucaena leucocephala, and the level of liking of the products (chorizo, brined and smoked) by residents of Santo Domingo Kesté, Campeche was evaluated. Finding that the inclusion of Moringa oleifera and Leucaena leucocephala in the diet does not affect the composition of the ash, pH, protein, and humidity in the quality of the carcass. The smoked quail of the Moringa oleifera treatment presented the highest level of liking in relation to flavor, odor, and softness. Moringa oleifera foliage in quail feed improves the organoleptic characteristics in smoked meat, providing better flavor, odor, and softness, being feasible for consumption by inhabitants.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[coturnicultura]]></kwd>
<kwd lng="es"><![CDATA[preferencia alimentaria]]></kwd>
<kwd lng="es"><![CDATA[calidad de la carne]]></kwd>
<kwd lng="es"><![CDATA[proteína]]></kwd>
<kwd lng="en"><![CDATA[coturniculture]]></kwd>
<kwd lng="en"><![CDATA[food preference]]></kwd>
<kwd lng="en"><![CDATA[meat quality]]></kwd>
<kwd lng="en"><![CDATA[protein]]></kwd>
</kwd-group>
</article-meta>
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<given-names><![CDATA[J.]]></given-names>
</name>
</person-group>
<article-title xml:lang=""><![CDATA[Perceived brand quality as a way to superior customer perceived value crossing by moderating effects]]></article-title>
<source><![CDATA[Journal of Product &amp; Brand Management]]></source>
<year>2015</year>
<volume>24</volume>
<numero>2</numero>
<issue>2</issue>
</nlm-citation>
</ref>
</ref-list>
</back>
</article>
