Comportamiento del color durante la maduración post mortem en músculos del cerdo Pelón Mexicano alimentado con Moringa oleifera

Instrumental color provides an objective approach to characterize the visual quality of fresh meat and its evolution during postmortem aging. The objective of this study was to evaluate the behavior of CIEL*a*b* parameters during aging in three muscles from Mexican Hairless pigs fed with Moringa oleifera. The study was structured as a 3 × 2 factorial design, considering muscle type (Biceps femoris, Longissimus dorsi, and Musculus masseter) and aging time (24 and 168 h) as factors. The evaluated variables were L*, a*, b*, Chroma, and Hue°. Data were analyzed using multifactorial ANOVA and principal component analysis. Aging time mainly influenced a*, whereas muscle type affected Chroma. The b* coordinate showed an interaction between muscle and aging time, indicating that the evolution of the yellow component depended on the evaluated tissue. Multivariate analysis confirmed that Longissimus dorsi maintained a profile more closely associated with lightness and hue, Biceps femoris showed an intermediate response, and Musculus masseter exhibited the greatest chromatic differentiation during aging, with stronger association with the red and yellow components and color saturation. These results indicate that the instrumental color of Mexican Hairless pig meat during post mortem aging should not be interpreted as a general carcass attribute, but rather as a muscle- and aging-time-dependent response. This information may contribute to defining more precise criteria for the characterization and technological use of specific cuts from this genotype.