<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212023000300021</article-id>
<article-id pub-id-type="doi">10.15517/am.2023.53343</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Caracterización de carne de conejo marinada en mostaza y vino blanco con especias]]></article-title>
<article-title xml:lang="en"><![CDATA[Characterization of rabbit meat marinated in mustard and white wine with spices]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González Balmaceda]]></surname>
<given-names><![CDATA[Felipe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Villalobos]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pineda-Castro]]></surname>
<given-names><![CDATA[María Lourdes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Escuela de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Estación Experimental Alfredo Volio Mata]]></institution>
<addr-line><![CDATA[ Cartago]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Facultad de Ciencias Agroalimentarias Escuela de Tecnología de Alimentos]]></institution>
<addr-line><![CDATA[ San José]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2023</year>
</pub-date>
<volume>34</volume>
<numero>3</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212023000300021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212023000300021&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212023000300021&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. Desarrollar nuevas opciones comerciales puede generar beneficios al mercado de carne de conejo. Objetivo. Evaluar características sensoriales, fisicoquímicas y microbiológicas de dos preparaciones marinadas de carne cunícola en mostaza y vino blanco con especias. Materiales y métodos. La investigación, realizada en Costa Rica en 2016, implicó un estudio de almacenamiento en refrigeración, con dos productos marinados de carne cunícola: con mostaza y con vino con especias. Se evaluó un recuento total de psicrótrofos anaerobios, rendimiento, color, pH, textura y el agrado sensorial con cien consumidores. Resultados. No existieron diferencias (p&gt;0,05) en el rendimiento. Se obtuvieron valores de pH más bajos que los reportados en carne fresca de conejo para la preparación con vino, que tuvo cargas de psicrótrofos anaerobios menores (p&gt;0,05), lo cual le dio mayor estabilidad y permitió almacenarla hasta veintiocho días sin sobrepasar 106 UFC/g. Se obtuvo un L* alto para ambas preparaciones. En todos los parámetros de color existieron diferencias significativas según el método de preparación (p&lt;0,05) y para L*, b* y C, existió una interacción entre los factores tiempo y marinado. La textura no mostró diferencias (p&gt;0,05) según el marinado, pero sí entre este método y el tiempo para la fuerza de corte, dureza, masticabilidad y elasticidad. La preparación no afectó los parámetros de textura con respecto al conejo sin marinar. Ambas preparaciones tuvieron una buena aceptación sensorial. Conclusión. Los procesos de marinado con mostaza y vino con especias, generaron productos con elevada aceptación sensorial y con características fisicoquímicas y microbiológicas deseables.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. Developing new commercial options can bring benefits to the rabbit meat market. Objective. To evaluate the sensory, physicochemical, and microbiological characteristics of two marinated rabbit meat preparations in mustard and white wine with spices. Materials and methods. The research, conducted in Costa Rica in 2016, involved a refrigeration storage study with two marinated rabbit meat products: one with mustard and the other with wine and spices. A total count of anaerobic psychotrophs, yield, color, pH, texture, and sensory satisfaction was evaluated with a panel of 100 consumers. Results. There were no significant differences (p&gt;0.05) in yield. Lower pH values were obtained than those reported in fresh rabbit meat for the wine preparation, which had lower counts of anaerobic psychotrophs (p&gt;0.05), proving greater stability and allowing storage for up to 28 days without exceeding 106 CFU/g. A high L* value was obtained for both preparations. Significant differences were found in all color parameters according to the preparation method (p&lt;0.05), and for L*, b*, and C, there was an interaction between the factors of time and marination. The texture did not show differences (p&gt;0.05) based on the marination, but there were differences between this method and time for shear force, hardness, chewiness, and elasticity. The preparation did not affect the texture parameters compared to non-marinated rabbit meat. Both preparations had good sensory acceptance. Conclusion. The marinating processes with mustard and wine with spices generated products with high sensory acceptance and desirable physicochemical and microbiological characteristics.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[cunicultura]]></kwd>
<kwd lng="es"><![CDATA[canal animal]]></kwd>
<kwd lng="es"><![CDATA[aceptabilidad]]></kwd>
<kwd lng="es"><![CDATA[productos de origen animal]]></kwd>
<kwd lng="es"><![CDATA[composición química]]></kwd>
<kwd lng="en"><![CDATA[cuniculture]]></kwd>
<kwd lng="en"><![CDATA[animal carcass]]></kwd>
<kwd lng="en"><![CDATA[acceptability]]></kwd>
<kwd lng="en"><![CDATA[animal products]]></kwd>
<kwd lng="en"><![CDATA[chemical composition]]></kwd>
</kwd-group>
</article-meta>
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