Uso cervezas artesanales roja, rubia y negra combinadas con ajo y semillas de mostaza como agente antimicrobiano natural para mantener las carnes de res y cerdo

Abstract

This research evaluated the preservative capacity of marinades made with craft beers (red, blonde, and dark) combined with garlic and mustard on beef and pork. The samples were stored under refrigeration at 4°C for five and three days, respectively, and changes in pH, organoleptic characteristics, and sensory quality were assessed. The pH of the marinades was measured on days 3 and 5, visual changes in color, odor, and texture were recorded, 15 culinary preparations were developed using the marinated meats, and a sensory evaluation was conducted using a Likert scale with a panel of 5 panelists. The results showed that all the marinated meats maintained an inhibitory pH with no evidence of microbial colonies. The observed color changes were attributable to chemical oxidation. In the sensory evaluation, pork achieved maximum scores in all attributes (Color 5, Aroma 5, Texture 5, Flavor 5), while beef showed limitations in texture (4) although it obtained a maximum score in flavor (5). The results suggest that the combination of craft beer, garlic, and mustard works as an effective preservative agent for meats, maintaining microbiological safety during prolonged storage, with better performance in pork.