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Six batches of Oaxaca cheese (a Mexican pasta filata cheese) from 3 dairy plants were sampled and vacuum-packaged at 8°C up to 24d. Counts of principal microbial groups, pH, levels of sugars, organic acids, lipolytic and proteolytic indices, and texture, color, and meltability values of cheeses were studied at d 1, 8, 16 and 24 of storage. A descriptive sensory analysis of selected taste, odor, and texture characteristics was also carried out. The main changes in the cheeses during the storage were decreases in pH, hardness, elasticity, and whiteness, and an increase in meltability. Neither lipolytic nor proteolytic activities were evident during the storage of cheeses. Storage time resulted in a gradual quality loss of unmelted cheeses. This loss of quality might be related to the decrease of hardness and the appearance off-flavors.

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Este trabajo pretende contribuir a la caracterización de la salchicha tradicional elaborada en Tumbes por pequeños productores. Se ha obtenido información de 12 productores sobre su procedimiento de elaboración y se ha analizado la composición (pH, aw, componentes mayoritarios, ácidos láctico y acético, hidroxiprolina y estado oxidativo) y el color de 16 lotes de salchichas. Además, se ha estudiado en 6 lotes de salchichas la evolución de su composición y el momento de aparición de signos de alteración, durante 9 días de almacenamiento en las condiciones usuales de la zona (con periodos a temperatura ambiente y otros a refrigeración). La salchicha es un embutido fresco, entre húmedo y semiseco, con un contenido graso relativamente bajo y de baja acidificación. Hubo gran variabilidad entre muestras en los contenidos de componentes mayoritarios y pH. La composición cambio poco durante el almacenamiento, pero se evidenció alteración sensorial a partir del tercer día...

The aim of this work was to contribute to the characterization of a sausage produced by small-scale producers in Tumbes (Peru). A total of 12 interviews were conducted with the correspondent producers in order to gather information about the process for producing this sausage, and sixteen sausage samples were analyzed for chemical composition (pH, aw, proximal composition, lactic and acetic acids, hydroxyproline and oxidative state) and colour. Furthermore, during a 9-day storage, the changes in the sausage composition and the moment where the sausage was rejected by a sensorial panel (spoilage in odour, colour and/or texture) were assessed, using 6 branches of sausage û the storage conditions were those usually followed in the area, which included storage periods at room temperature (20-30 ºC) and under refrigeration. The sausage from Tumbes can be defined as a wet or semi-dry, (relatively) lowfat and low-acid sausage. There was observed a great variability in the proximate composition and pH among the samples analyzed. Changes in the composition and color during its storage were scarce. However, some batches of sausage were rejected by the sensory panel after three days of storage...

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Identificar las condiciones de manejo e infraestructura en la crianza no tecnificada de cerdos en una zona peri-urbanas de Lima. Metodología: Se encuesto a 51 productores. Se tomaron datos como información demográfica y características del sistema productivo. Resultados y Conclusiones: La edad promedio de los productores fue de 51.3 años (rangos de 19 a 74 años) y el tiempo promedio que dedicaban a la actividad fue de 10.8 años (rangos de 01 a 45 años). Se registró como propiedad un total de 1401 animales (290 marranas, 34 verracos, 622 gorrinos y 455 lechones). El número de lechones nacidos por cada parto fue de 10.1 y la cantidad de nacimientos por año por productor fue de 94. Las principales causas de morbi-mortalidad fueron los problemas diarreicos y el cólera porcino. El 86.3% cocina los alimentos que consumen los animales. El 64.7% no recibe asesoría profesional, el 89.9% aplica vacunación contra el cólera y el 72.5% no lleva ningún tipo de registro. El modo predominante de comercialización de los cerdos es la venta en pie a intermediarios o acopiadores (84%), donde el cálculo del peso se hace visualmente. La condición de los corrales fue considerada buena solo en 2 casos. La madera es el material predominante en cercos, comederos y bebederos. Los pisos son de tierra. El 86.3% obtiene agua del camión cisterna, el 86.3% poseía letrinas y el 57.7% cuenta con servicio eléctrico. Los resultados del estudio permitieron identificar las principales deficiencias de este proceso productivo y a partir de ellas se pueden aplicar estrategias de intervención para superarlas...

To identify management and infrastructure deficiencies in the swine non-technified swine breeding in one suburbs of Lima. Methods: 51 Pig producers were surveyed about characteristics of their productive system. Results and Conclusions: The producers average age was 51.3 years (range between 19 to 74 years) and average time dedicated to the activity was 10.8 years (range between 1 to 45 years). They own 1401 animals (290 sows, 34 boars, 622 suckling pigs and 455 piglets). The number of piglets per litter was 10.1 and the number of births per year per producer was 94. Main causes of morbi-mortality were diarrheic problems and hog cholera. From the total of surveyed producers, 86.3% cook the food for pigs, 64.7% do not receive professional advice, 89.9% vaccinate against hog cholera, and 72.5% do not keep any kind of record. Livestock sale to intermediaries and collectors is the predominant way of trading (84%) and weight approximation is made visually. Pen condition was considered good only in two cases. Predominantly, wood was used for fences, feeders and water trough; and soil for the floor. 86.3% get water from tanker trucks, 86.3% have latrines, and 57.7% have electric service. The results of this study allow us to identify the main deficiencies of this productive process, thus, strategies can be applied in order to overcome them...

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The aim of this study was to evaluate selected quality characteristics of a dry-cured lamb leg with different tumbling treatments after salting. The characteristics were measured at different processing times. Three batches of dry-cured lamb legs (nine legs per batch) were prepared with no-, short- and long-tumbling treatments, and microbial counts, NaCl, aw, proximate composition, pH, free fatty acids, water soluble nitrogen, volatile compounds, texture and colour were evaluated at days 1, 22 and 71 of processing. Furthermore, a descriptive sensory analysis (flavour and texture) was performed in the final product (day 71). Time-related changes were observed for most of the characteristics studied. The effect of tumbling was only observed for the sensory attribute pastiness that was higher in tumbled legs. Methyl-branched butanal was only detected in tumbled legs.

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Two raw sausages were prepared: a soft and a dry-ripened one, both by local traditional and industrial manufacturing practices. Sausages were packaged under a CO2/N2 atmosphere at different targeted activity water (aw) values: 0.96 and 0.92 (soft sausages) and 0.88 and 0.82 (dry-ripened sausages). Sausages were then stored at 5 °C for 42 days or at 12 °C for 240 days (soft and a dry-ripened sausages, respectively). The time-related changes in dominant microbiota, pH and biogenic amine contents during storage were determined. Tyramine was the most abundant biogenic amine in all the sausages. Biogenic amine levels were higher in dry-ripened sausages than in soft sausages at packaging. However, during refrigerated storage soft sausages were fermented and the levels of biogenic amines increased (P<0.05). At the end of storage, traditional soft sausages with 0.96 aw presented comparable levels of biogenic amines to traditional dry-ripened sausages.

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The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner-Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n-6 to n-3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b(∗) value.