Cooking methods of Cavia porcellus meat

In this study the effect of culinary technique and cooking times on Cavia porcellus meat consumers’ preference was analyzed, in order to determinate the acceptance of this rodent as a food resource. Two culinary techniques were used: roast (2, 3 and 4 min) and scalded (10, 15 and 20 min). Infraspinatus, deltoid and minor round muscles were considered as the experimental unit. To evaluate the sensory variables (smell, taste, juiciness and tenderness) meat samples were evaluated by a group of 20 consumers using a hedonic scale of structured satisfaction of 4 points and analyzed with a Friedman Test. The results indicate that Cavia porcellus meat is a viable option to be part of the food supply in Mexico since in all the sensory variables obtained positive ratings in the hedonic scale. Now it is necessary to explore the potential consumers and ways to present the meat of C. porcellus to consolidate the research