Physical, chemical and sensory factors of Mexican and New Zealand sheep meat commercialized in Central of Mexico

摘要

The object of this study was to determine the physicochemical and sensory quality of national and imported from New Zealand mutton sold in the highest mutton-selling region in Mexico (Capulhuac, Estado de Mexico). Samples were obtained from 6 wholesale points. In each outlet a piece of?longissimus dorsi?muscle was bought. The factors evaluated were moisture, protein, fat, objective color (L*, a* y b*) subjective color and shear force. There were differences (P < 0.05) in variables L*, a*, b*, moisture and protein between national and imported meat. There were also differences in the percentage of protein (national 21.27%; imported 20.27%) of fat (national 2.07%; imported 3.37%), and in shear force (national 3.73 kg; imported 2.09 kg). The sensory evaluation was done by 49 consumer judges. Results showed that consumers prefer imported meat over national meat.