<?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>2007-1124</journal-id>
<journal-title><![CDATA[Revista mexicana de ciencias pecuarias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. mex. de cienc. pecuarias]]></abbrev-journal-title>
<issn>2007-1124</issn>
<publisher>
<publisher-name><![CDATA[Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-11242020000200479</article-id>
<article-id pub-id-type="doi">10.22319/rmcp.v11i2.5181</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Desarrollo y validación de un patrón visual para la evaluación del color de la carne de bovino en México]]></article-title>
<article-title xml:lang="en"><![CDATA[Development and validation of a visual pattern for evaluating beef meat color in Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salinas Labra]]></surname>
<given-names><![CDATA[Sara]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rubio Lozano]]></surname>
<given-names><![CDATA[María Salud]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Braña Varela]]></surname>
<given-names><![CDATA[Diego]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez Medina]]></surname>
<given-names><![CDATA[Rubén Danilo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Delgado Suárez]]></surname>
<given-names><![CDATA[Enrique Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Zoetis  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional Autónoma de México Facultad de Medicina Veterinaria y Zootecnia ]]></institution>
<addr-line><![CDATA[ Ciudad de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Elanco Animal Health  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>USA</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>11</volume>
<numero>2</numero>
<fpage>479</fpage>
<lpage>497</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-11242020000200479&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-11242020000200479&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-11242020000200479&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El objetivo fue desarrollar una escala visual para la evaluación del color en carne de bovino. Se analizaron 1,165 lomos, a las 24 h post mortem, en cuatro rastros de la República Mexicana. En cada muestra se evaluó el color con ayuda de un patrón visual y con un espectrofotómetro (escala CIELAB), tomándose una fotografía de cada lomo. Por el método visual se identificaron siete categorías, (de rojo muy pálido a rojo muy oscuro) y las variables instrumentales del color (L*, a*, b*, C* y h*) se usaron para generar modelos de predicción de las categorías visuales. La escala se construyó utilizando L* como único predictor, pues este modelo explicó &gt;90 % de la variación observada. El patrón se ilustró con fotos de las muestras con valor de L* dentro del intervalo de confianza al 95% de la media en cada categoría, desde rojo muy pálido (48.1&lt;L*&lt;48.8) hasta rojo muy oscuro (32.7&lt;L*&lt;33.4). La diferencia total de color entre categorías fluctuó entre 2.8 y 5.5, lo que sugiere que éstas son diferenciables a simple vista. La escala se validó mediante pruebas con un panel sensorial entrenado y otro de consumidores. Los jueces entrenados calificaron correctamente las muestras en el 92.6 % de las evaluaciones. En carne con apariencia de corte oscuro (CO), el panel entrenado tuvo 100 % de aciertos y el de consumidores 85.3 %. El patrón visual propuesto se sustenta en mediciones instrumentales y mostró ser técnicamente viable para la evaluación del color en carne de bovino por personal entrenado y por consumidores.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract This study aimed to develop a visual scale for beef color evaluation. A total of 1,165 loins were analyzed 24 h postmortem in four slaughterhouses in Mexico. In each sample, it was determined color using a visual pattern and a spectrophotometer (CIELAB scale), taking a photograph of each loin. Seven categories were identified using the visual method (from very light red to very dark red), and the instrumental color variables (L*, a*, b*, C*, and h*) were used to create prediction models for the visual categories. The scale was constructed using L* as the sole predictor, as this model explained &gt; 90 % of the observed variation. The pattern was illustrated with photos of the samples with an L* value within the 95 % confidence interval of the mean in each category, from very light red (48.1 &lt;L*&lt;48.8) to very dark red (32.7 &lt;L*&lt;33.4). The total color difference between the categories fluctuated between 2.8 and 5.5, which suggests that these are distinguishable with the naked eye. A trained sensory panel and a consumer panel, through tests, validated the scale. Trained panelists correctly rated the samples in 92.6 % of the evaluations. In meat with dark-cutting (DC) appearance, the trained panelists had 100 % hits, and the consumer panelists 85.3 %. The proposed visual pattern is supported by instrumental measurements and proved to be technically feasible for the evaluation of color in beef by trained personnel and consumers.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Carne de res]]></kwd>
<kwd lng="es"><![CDATA[Bovino]]></kwd>
<kwd lng="es"><![CDATA[Calidad]]></kwd>
<kwd lng="es"><![CDATA[Color]]></kwd>
<kwd lng="es"><![CDATA[Visual]]></kwd>
<kwd lng="es"><![CDATA[Instrumental]]></kwd>
<kwd lng="es"><![CDATA[Patrón]]></kwd>
<kwd lng="en"><![CDATA[Beef]]></kwd>
<kwd lng="en"><![CDATA[Bovine]]></kwd>
<kwd lng="en"><![CDATA[Quality]]></kwd>
<kwd lng="en"><![CDATA[Color]]></kwd>
<kwd lng="en"><![CDATA[Visual]]></kwd>
<kwd lng="en"><![CDATA[Instrumental]]></kwd>
<kwd lng="en"><![CDATA[Pattern]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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