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Related Experiment Video

Updated: May 27, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls

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A traditional intermediate moisture meat: Beef cecina.

R Reyes-Cano¹, L Dorantes-Alvarez, H Hernandez-Sanchez

¹Departmento de Graduados en Alimentos, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Carpio y Plan de Ayala, México 11340, D.F. Apdo. Post. 42-186 (06470), Mexico.

|November 9, 2011

Summary

This study analyzed Mexican cecina, an intermediate moisture meat, revealing significant variations in fat, chloride, color, and texture due to diverse production methods. Microbiological analysis indicated poor sanitary conditions, exceeding safety standards.

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Area of Science:

Food Science
Meat Science
Food Safety

Background:

Cecina is a popular intermediate moisture meat in Mexico.
Production methods vary significantly across different regions.
Understanding cecina's characteristics is crucial for quality control.

Purpose of the Study:

To analyze the physicochemical, sensory, and microbiological properties of cecina from different Mexican states.
To identify variations in cecina production and their impact on product quality.
To assess compliance with Mexican food safety standards.

Main Methods:

Water activity, color, texture, fat, protein, moisture, and chloride content analysis.
Sensory evaluation of taste and appearance.
Microbiological testing against Mexican Official Standards.

Main Results:

Significant differences (P < 0.05) were found in fat content, chloride levels, color, and texture among samples.
Sensory analysis confirmed variations in color and saltiness.
Microbiological counts exceeded recommended levels for raw and chopped meats, indicating sanitation issues.

Conclusions:

Diverse fabrication methods lead to substantial variability in cecina's composition and sensory attributes.
Poor sanitary practices during production and marketing compromise the microbiological safety of cecina.
Further research and improved hygiene standards are needed to ensure cecina quality and safety.