<?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>2448-6132</journal-id>
<journal-title><![CDATA[Abanico veterinario]]></journal-title>
<abbrev-journal-title><![CDATA[Abanico vet]]></abbrev-journal-title>
<issn>2448-6132</issn>
<publisher>
<publisher-name><![CDATA[Sergio Martínez González]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2448-61322020000100118</article-id>
<article-id pub-id-type="doi">10.21929/abavet2020.31</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Propuesta gastronómica con Cavia porcellus]]></article-title>
<article-title xml:lang="en"><![CDATA[Gastronomic proposal with Cavia porcellus]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vargas-Romero]]></surname>
<given-names><![CDATA[Juan]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Losada-Custardoy]]></surname>
<given-names><![CDATA[Hermenegildo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cortés-Zorrilla]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alemán-López]]></surname>
<given-names><![CDATA[Viridiana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vieyra-Durán]]></surname>
<given-names><![CDATA[Jorge]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Luna-Rodríguez]]></surname>
<given-names><![CDATA[Lorena]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma Metropolitana  ]]></institution>
<addr-line><![CDATA[Ciudad de México ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>10</volume>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2448-61322020000100118&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2448-61322020000100118&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2448-61322020000100118&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN El Cavia porcellus es utilizada como una especie de abasto de carne, es parte de la alimentación y fuente de sustento en algunas regiones del mundo. En México los sistemas de producción de cuyes representan una oportunidad para producir carne para autoconsumo e incluso para venta local. El objetivo de este estudio fue evaluar sensorialmente la propuesta gastronómica a base de carne de C. porcellus; la cual estuvo preparada por cuatro guisos (en crema de champiñones, asado, adobado agridulce y en mole amarillito) y se evaluaron sensorialmente por 40 jueces no entrenados mediante una prueba de aceptabilidad con una escala estructurada de satisfacción hedónica, los atributos considerados fueron la apariencia, olor, sabor, terneza y jugosidad. Los datos se analizaron mediante una Clasificación Jerárquica Ascendente y un Análisis de Componentes Principales para construir el modelo cuadrático de mapeo de preferencias externas. Los resultados indicaron que para los consumidores de la clase 2 existe un efecto significativo (R2=0.976, p&lt;0.05), determinando su aceptación general en común por el cuy en crema de champiñones. Se concluyó que la propuesta gastronómica de los cuatro guisos con carne de cuy fue aceptada, pero el de mayor aceptación fue el cuy en crema de champiñones.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT Cavia porcellus is used as a kind of meat supply, it is part of the diet and source of sustenance in some regions of the world. In Mexico guinea pig production systems represent an opportunity to produce meat for self-consumption and even for local sale. The objective of this study was to evaluate sensorially the gastronomic proposal based on C. porcellus meat; which consisted of four stews (in mushroom cream, roasted, sweet and sour marinade and in yellow mole) and were tasted by 40 judges not trained by an acceptability test with a structured scale of hedonic satisfaction, the attributes considered were the appearance, smell, taste, tenderness and juiciness. Data were analysed using an Ascendant Hierarchical Classification and Principal Component Analysis to construct the quadratic mapping model of external preferences. The results indicated that for type 2 consumers there is a significant effect (R2=0.976, p&lt;0.05), determining their general acceptance in common by guinea pig cream mushrooms. It was concluded that the gastronomic proposal of the four guinea pig stews was accepted, but the most widely accepted was the cuy in cream of mushroom soup.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[carne]]></kwd>
<kwd lng="es"><![CDATA[hedónico]]></kwd>
<kwd lng="es"><![CDATA[prueba sensorial]]></kwd>
<kwd lng="es"><![CDATA[propiedades organolépticas]]></kwd>
<kwd lng="es"><![CDATA[no convencional]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[meat]]></kwd>
<kwd lng="en"><![CDATA[hedonic]]></kwd>
<kwd lng="en"><![CDATA[sensory test]]></kwd>
<kwd lng="en"><![CDATA[organoleptic properties]]></kwd>
<kwd lng="en"><![CDATA[unconventional]]></kwd>
</kwd-group>
</article-meta>
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