Calidad composicional y sensorial de la carne bovina y su determinación mediante infrarrojo cercano

Wilson Andrés Barragán-Hernández; Liliana Mahecha-Ledesma; Martha Olivera-Angel; Joaquín Angulo-Arizala

doi:10.15517/am.v32i3.40607

Autores/as

Wilson Andrés Barragán-Hernández Corporación Colombiana de Investigación Agropecuaria (AGROSAVIA), Centro de Investigación El Nus. San Roque, Colombia. https://orcid.org/0000-0003-3528-4296
Liliana Mahecha-Ledesma Universidad de Antioquia, Facultad de Ciencias Agrarias, Medellín, Colombia. http://orcid.org/0000-0003-3377-8399
Martha Olivera-Angel Universidad de Antioquia, Facultad de Ciencias Agrarias, Medellín, Colombia. https://orcid.org/0000-0001-7853-4406
Joaquín Angulo-Arizala Universidad de Antioquia, Facultad de Ciencias Agrarias, Medellín, Colombia. https://orcid.org/0000-0003-3352-8795

DOI:

https://doi.org/10.15517/am.v32i3.40607

Palabras clave:

Espectroscopia infrarroja, carne de res, consumidor, percepción

Resumen

Introducción. La carne bovina es un alimento de alto valor biológico para la nutrición humana, es fuente de grasa, proteína, vitaminas y minerales. Sin embargo, aspectos asociados al impacto ambiental del sistema productivo y asociación con enfermedades no trasmisibles, han promovido nuevas tendencias en el consumo de proteína (vegetal, insectos, laboratorio), por lo que se hace necesario identificar y ofrecer información sobre los atributos de la carne que favorecen la aceptación de los consumidores, de forma rápida y confiable a través de técnicas no destructivas y amigables al ambiente como el infrarrojo cercano. Objetivo. Revisar las experiencias asociadas a la implementación de la Espectroscopia de Infrarrojo Cercano (NIRS) como alternativa en la determinación de la calidad de la carne bovina. Desarrollo. Los atributos de la carne con mayor relación con los consumidores pueden ser segmentados en apariencia, consumo y confianza. Estas características involucran elementos intrínsecos de la carne como color, grasa y terneza. Dada las limitantes en la aplicación de técnicas de laboratorio para la determinación de atributos cárnicos, se revisa la aplicación del NIRS con experiencias exitosas en características de interés para el consumidor. Además, se estudia la aplicación del NIRS en líneas de producción y otros usuarios de interés en la industria como detección de anomalías en la carne y autenticación de producto. Conclusión. La aplicación del NIRS, permite determinar de forma rápida y confiable atributos de la calidad de la carne que tienen una estrecha relación con el consumidor. Esta herramienta permite obtener resultados que respondan a la velocidad de producción de la industria y discriminar y autenticar aspectos relacionados con la carne y el sistema de producción.

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