Resumen de Estimación de la degradación del color de la carne de potro a partir de medidas instrumentales
Manuel Ruiz Castro, K. Insausti, Ignacio Gómez Lucas, M.J. Beriain, M.V. Sarriés
The aim of this work was to estimate the degradation of color in foal meat based on instrumental measures. Four steaks from 4 Burguete male foals were extracted from the muscle Longissimus dorsi aged 24 hours post-mortem. They were preserved for 9 days in an exhibitor cold storage. The percentage of metmyoglobin grew strongly whereas the percentage of oxymyoglobin during the first three days. This fact could be related to the degradation of red color. On the one hand, it is worth noting the high percentage of metmyoglobin at the 3th day of storage. On the other hand, from the sensorial point of view, the characteristic color of foal meat is preserved for 3 days of storage time. So, sensorial evaluation could be linked to the percentage of metmyoglobin at that same moment. Finally, Red Index (a*) could be a good estimator to predict the deterioration of foal meat colour.
