Avaliação de bistecas suínas produzidas no oeste do Paraná

Abstract

This study was conducted to evaluate pork chops five trademarks acquired in the local market (western Paraná). PH analyzes were performed, water retention capacity (WRC), by cooking weight loss (PPC), instrumental measurement of color and shear force (kg). For all evaluated brands no significant difference (p≥0.05) to the results of pH, WHC and PPC. The L* component values the color analysis (lightness) for brands A and D were significantly different (p≤0.05) of the brands C and E. The component a* for brands A, D and E were significantly different (p≤0.05) brands B and C. And for b* marks A and component D differ significantly (p≤0.05) of the marks B, C and E. For the shear force B and D tags differ among themselves (p≤0.05) and marks A and C. And the brand and brand B. differed only. The color analysis showed a great variation between brands, for brightness L*, a* and b* values found for the brand B, C and E showed PSE meat characteristics. For shear force had higher marks B and D. However, under the conditions of this study, all analyzed properties showed average values that indicated normal meat. This wide variation of results was probably caused by the case of samples from different commercial backgrounds and under different conditions of processing and storage.