Características organolépticas de la canal de cuy sometido a diferentes fuentes de humo natural (Laurus nobilis, Juglans regia, Prunus serotina)

Abstract

At the meat processing facilities of Animal Science Faculty, organoleptic characteristics, carcass and meat quality of the smoked guinea pig carcass were evaluated. For this study, 15 guinea pig carcasses were used, distributed in 3 treatments with 5 replicates each one, which were distributed with a randomly design. The first treatment was smoked with bay wood, the second one with walnut wood and the third with black cherry wood. ANOVA, t´Student test and mean separation with Waller-Duncan test was used. Smoke types did not affect the organoleptic characteristics of the smoked guinea-pig carcass, although numerically better acceptance had with Nogal. With regard to meat quality, the smoking process increased protein (18,24 to 23,16 % in raw carcass and smoke carcass, respectively) and reduced fat (6,17 to 4,69 % in raw carcass and smoke carcass, respectively). Carcasses smoked with black cherry wood showed higher moisture (67.56%) and lower fat (3,89 %) in comparison with the others woods. While, carcasses smoke with walnut wood presented the higher fat (6,39 %). With respect to carcass quality, no differences were found in carcass yield due to wood types using. Smoked carcasses with walnut and bay wood showed the highest benefit/cost ratio. In conclusion, it is recommended to elaborate smoked guinea pig meat from walnut wood because of its better acceptance.

Keywords: Smoked, organoleptic characteristics, laurel wood, walnut wood, capuli wood