Quality of Sausages Derived From the Meat of the Mexican Hairless Pig
Edward Emmanuel Brito Estrella,
Ángel Carmelo Sierra-Vásquez,
Víctor Manuel Toledo López
et al.
Abstract:The Mexican Hairless Pig from Yucatán represents a contribution to family sustenance, since its rusticity and resilience facilitates its production in rural areas. The objective was to evaluate the bromatological characteristics (Moisture, Protein, Fat, Ash) and physicochemical characteristics (Aw, pH) of the sausages. The pigs were fed for three months before slaughter, with nonconventional diets based on the incorporation of 15% of Tithonia diversifolia, 25% of Brosimun alicastrum, 25% of Mucuna pruriens and… Show more
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