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FP06-2004 Food Science and Biotechnology in Developing Countries carcass, a was made on the back between the tenth and eleventh thoracic vertebra and the fourth and fifth lumbar vertebra, to obtain the Longissimus dorsi, on which the chemical analyses were made on. Sample preparation A portion of approximately one hundred grams of Longissimus dorsi muscle was used, that portion was ground until obtaining a homogenous sample. The meat was stored hermetically in closed and labeled containers, freezzed at -10ºC until its analysis. Chemical analyses The physicochemical analyses were determined using the AOAC techniques (1995). 15 The percentage of protein was determined by the Kjeldahl method, the moisture by means of the dry furnace, method the fat was determined by the Soxhlet method and the ashes were determined by incineration. Statistical analyses The data analysis used the statistical package SPSS version 11, using a factorial adjustment (2x2) considering the racial group Pelibuey and Polipay - Rambouillet (P and PR respectively) and both feeding levels applying maize and sorghum (1 and 2 respectively), Tukey method and a correlation coefficient. Results and Discussion The average results obtained for the meat chemical comparing the Pelibuey race (P), and crossed fine wool ovines Polipay-Rambouillet (PR), appear in Table 1. The effects of both types of cereals (maize and sorghum) provided to both ovines do not present statistical difference significance (P>0,05). Table 1 µ±σ of the Chemical components (%) of Pelibuey (P) and Polipay-Rambouillet (PR) meat. Chemical component Average Racial Group PRM (n=4) Racial Group PRS(n=4) Racial GroupPM(n=4) Racial GroupPS(n=3) Proteín 15.32 ± 0.82 14.56 ± 0.01 15.04 ± 0.86 16.99 ± 0.48 14.69 ± 0.94 Fat 4.07 ± 0.90 4.57 ± 0.85 4.44 ± 0.18 3.22 ± 0.58 4.04 ± 0.98 Moisture 74.35 ± 0.79 73.70 ± 0.59 74.03 ± 0.63 74.07 ± 0.66 75.61 ± 0.29 Ashes 1.38 ± 0.24 1.33 ± 0.30 1.53 ± 0.19 1.44 ± 0.20 1.23 ± 0.27 M= Maize based diet S= Sorghum based diet Effect of the Race When comparing between the races Pelibuey and Polipay-Rambouillet significant differences (P>0,05) in the chemical components were not found. The Pelibuey race that was fed with maize presented greater protein content in compared to ovines of that same race but fed with sorghum. The meat of the Polipay-Rambouillet ovines fed with maize and sorghum presented the same fat content, these percentages are similar to the ones of the Pelibuey ovines fed with sorghum; these mentioned values are higher than the fat content of the Pelibuey race fed with maize, which registered a smaller value without presenting significant differences (P>0,05). Effect of the cereal When comparing the data of the racial group Pelibuey that were fed with maize and sorghum a noticeable difference was displayed in the percentage of protein and fat because these components depended totally on the provided feeding. A variance analysis was made to compare the percentage of the chemical components (protein, fat, moisture and ashes) and their relation with the provided diet and the racial group, and its relation with the provided diet and the racial group, as shown in graphs 1 and 2.
FP06-2004 Food Science and Biotechnology in Developing Countries Maize Sorghum Pelibuey Polipay 15.7714.88 3.89 4.26 74.7 73.88 1.38 1.39 Protein Fat Moisture Ashes 16 14.79 3.56 4.5 74.72 73.86 1.34 1.43 Protein Fat Moisture Ashes There were no significant differences when comparing the percentage of protein, fat, moisture and ashes with the provided cereal, which shows that maize neither the nor the sorghum affect the components of the meat. Also there was no significance in the percentage of the chemical components with its respective races, determining that the genetic factor did not have influence over the obtained results. The racial groups did not present significant differences (P>0,05) in the components like Protein, fat, moisture and ashes, which contrast with other similar studies made by other investigations. The average results obtained by Lopez et al. 1 Pelibuey ovines and the crossed Rambouillet and Suffolk had significant differences (P0.05) between the chemical components of the meat. Therefore, the meat chemical composition of ovines fed with rolado maize, harinolina, alfalfa hay, ammonium sulphate and premixture of minerals did not differ from the ovines fed with the same diet replacing the msaize rolado with sorghum. Due to these results the diet can adapt to maize or sorghum depending on the necessities of the producer, availability of the cereal and the cost. The variation of protein and fat of the animal is due to the growth animal and the age, as well as factors that influence directly the meat quality as race, climate, sex of the animal, form of the sacrifice and feeding. 80 70 60 50 40 30 20 10 0 80 60 40 20 0
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Water and calcium absorption during
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D (m2/s) 1.00E-09 9.00E-10 8.00E-10
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Tejate Drying Study Mendoza-Santiag
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The tejate dough is mainly constitu
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CONCLUSION A tejate formulation was
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problems can be controlled by doubl
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The primary emulsion was still visc
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Evaluation of microbial, physicoche
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Table 1. Microbiological results of
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BIBLIOGRAPHY g of H 2O/g of dry mat
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. Texture attributes of sabila cube
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