Resumo

NIETO, VMOS et al. Applying multicriteria analysis for choosing the best marination for pork. Rev.MVZ Cordoba [online]. 2015, vol.20, n.1, pp.4396-4405. ISSN 0122-0268.

Objective. This research aimed to choose a best marination solution using the Analytic Hierarchy Process (AHP). Materials and methods. Pork meat samples were collected in a commercial slaughterhouse, and they were randomly distributed in four treatments with three different salt contents blend. Color, pH, retention of the solution, exudate and cooking loss, shear force and sensory attributes were assessed and evaluated. Multicriteria analysis using AHP was applied to the results in order to choose the best overall marination solution. Criteria used for selection were the physical and sensory characteristics of meat, and based on these criteria were classified solutions marination. Results. Results showed that the combination of the salts was the best alternative (Na₂CO₃+NaCl+Na₅P₃O₁₀), followed by the solutions of (Na₂CO₃ + NaCl), and (Na₅P₃O₁₀ + NaCl). Conclusions. All tested solutions with the salts used alone or in combination led to better physical and sensory attributes than the meat not marinated.

Palavras-chave : Firmness; sodium chloride; sodium tripolyphosphate; texture.

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