QUALITY OF SAUSAGES DERIVED FROM THE MEAT OF THE MEXICAN HAIRLESS PIG (Atena Editora)

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 non-conventional diets based on the incorporation of 15% of Tithonia diversifolia, 25% of Brosimun alicastrum, 25% of Mucuna pruriens and a Control Diet. Three meat products were made: Cooked Ham, Pepper Cake and Spanish Chorizo. To evaluate the results, descriptive statistics, analysis of variance and Tukey test (P<0.05) were used. In Cooked Ham, it was found that there is a significant difference (P<0.05) for humidity between Tithonia d. and Mucuna p., in ashes between the Tithonia d. and Brosimun a. Regarding the Pastel Pepper, there was a difference (P<0.05) in humidity for the Tithonia d. regarding other diets; In terms of protein they were Tithonia d. and the control diet different from the rest of the diets, finally in the ashes, the Tithonia d. and Brosimun a. were different with the rest of the diets. In the case of the Spanish type chorizo, there was no difference (P>0.05) in humidity, protein, fat and ash, but in the physicochemical characteristics a difference was found (P<0.05) in Tithonia d. with a lower value in Aw than the rest of the diets; For pH, the control diet has a higher value (4.96), which differs significantly from that of Mucuna p. (4.60). The inclusion of tropical shrubs in the diet of the Mexican hairless pig from Yucatan represents an alternative for rural pig farming, and gives added value to its derived products.