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Foreign Title :
Atributos de qualidade da carne de paca (Agouti paca): perfil sensorial e força de cisalhamento.
Gomes, C.; Karam, L. B.; Macedo, R. E. F.
Author Affiliation :
Escola de Ciências Agrárias e Medicina Veterinária - PUCPR, São José dos Pinhais, PR, Brazil.
Author Email :
Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Sensory characteristics and shear force of paca meat (Agouti paca) were assessed in this study. Analyses were performed in the boneless shoulder, loin and ham obtained from nine paca carcasses prepared by cooking until reaching the internal temperature of 70°C. The evaluation of flavor, aroma, color, appearance and tenderness was carried out by the application of an affective test using the hedonic scale and a 146 consumer panel. Shear force was determined by the Warner-Bratzler technique. Shoulder, loin and ham had significant differences (p<0.05) in appearance and color. Shoulder presented the lowest score for appearance and showed darker color compared to the other cuts. Shear force values had no significant differences (p>0.05) among the cuts, which were similarly tender. Paca meat was found to resemble pork meat in sensory evaluation and had good acceptance by consumers. This study showed the potential of paca (Agouti paca) as a wild species for meat production in the red or exotic meat market.
Record Number :
FEPMVZ - Editora
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Indexing terms for this abstract:
Organism descriptor(s) :
acceptability, colour, cooking, loins, meat production, meat quality, organoleptic traits, sensory evaluation
color, organoleptic properties
Broader term(s) :
Cuniculus, Cuniculidae, rodents, mammals, vertebrates, Chordata, animals, eukaryotes