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Volume 26, No. (1), 2016 (February)
SENSORY EVALUATION OF COOKED PORK MEAT (M. BÍCEPSFEMORIS) FED WITH AND WITHOUT RACTOPAMINE HYDROCHLORIDE ASSOCIATED TO AGE BUT NOT GENDER OF THE NON-TRAINED PANELIST
M. E. Juárez, S. C. Carlin, F. Rebollo, A. Verdugo-Rodríguez, D. Martínez-Gómez

M. E. Juárez,1*, S. C. Carlin1, F. Rebollo, A. Verdugo-Rodríguez2 and D. Martínez-Gómez3.

1Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán [INCMNSZ], Departamento de Nutrición Animal, Mexico DF.
2Universidad Nacional Autónoma de México [UNAM], Facultad de Medicina Veterinaria y Zootecnia [FMVZ], Departamento de Microbiología e Inmunología [Depto.MI] Laboratorio de Microbiología Molecular [LMM], Mexico DF.
3Universidad Autónoma Metropolitana (UAM), Campus Xochimilco, Laboratorio de Microbiología Agropecuaria, Mexico DF.
Corresponding Author: maru_inn@yahoo.com
Page Number(s): 40-45
Published Online First: February 01, 2016
Publication Date: February 01, 2016
ABSTRACT

A sensory evaluation of the cooked pork meat fed with ractopamine at doses: 0, 5, 10, and 20 parts per million over the course of 28 days without withdrawal time, a panel of 72 judges evaluated the color, odor, and flavor of the meat from the ham area. There were no significant sensorial differences between ractopamine and control meats. Panelist’s age showed an association with sensorial ratings (i.e. higher scores by older panelists, P < 0.05) and illustrates the need of using each panelist as his or her own control. Moreover, meat from fed swine with ractopamine for 28 days without withdrawal was generally well accepted by the panel of judges.
Keywords: cook, pig, beta-agonist, pork, sensorial, ractopamine
Open Access: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( https://creativecommons.org/licenses/by/4.0/).
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