Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life

Abstract

The aim of this research was to determine the effect of the combination of ultraviolet radiation (UVR) and acetic acid (AA) on the quality of guinea pig meat and the increasing of its shelf life. 90 weaned guinea pigs of 14 days old on average were used. A 3 x 3 Factorial Design was used, 9 treatments with 5 repetitions and 2 animals per repetition, considering: Factor 1: UV radiation time (0, 5 and 10minutes) and Factor 2: Acetic acid concentration (0, 2 and 4%). A total of 45 experimental units were analyzed. The parameter evaluated was meat quality: nutritional, microbiological, physical, chemical and organoleptic characteristics. For this research, it was used the statistical program SAS (Statistical Analysis System) using Duncan’s mean comparative test to analyze the variance of the data and differences between treatments. Friedman test and Scalar difference test were used to evaluate the sensory analysis. The ultraviolet radiation combined with acetic acid enhances the antimicrobial activity and improves the quality of guinea pig meat, increasing its shelf life as this was observed in the combined treatments with 5 and 10minutes of UVR with 2% and 4% of AA. The protein, ethereal extract, ashes and nitrogen-free extract of guinea pig meat were not altered in the 9 treatments by the application of UVR and AA. The moisture and dry matter of guinea pig meat are maintained with the application of UVR and AA and the organoleptic characteristics (smell, color, taste, juiciness and, texture) of the meat were not altered by the application of UVR and AA, being the treatment with 10’UV+4%AA, which presented the greatest preference, compared with 10’UV+0%, both did not show any microbial load but 10’UV+4% presented much preference than 10’UV+0%AA. There was no statistical difference between treatments. In conclusion, the combination of acetic acid and UV radiation enhanced the quality and preference of guinea pig meat being the best treatment evaluated 10’UV+4%AA.