Cocoa mucilage is one of the main by‑products of cocoa production, characterized by its content of carbohydrates, proteins, and phenolic compounds. The microbiology of mucilage is ruled by yeasts, acetic acid bacteria, and lactic acid bacteria, which enable its use to control undesirable bacteria. The objective of the present work was to evaluate the extension of the shelf‑life of refrigerated meat by the application of cocoa mucilage of two varieties (Fino de aroma and CCN‑51), which were applied to different types of meat (pork, poultry, and beef) and evaluated at 1 and 7 days of storage at 4 °C. To evaluate the effect of the treatments, physicochemical analyses (pH, acidity, humidity, hardness, water retention capacity, color) and microbiological analyses were carried out. The results of the application of mucilage showed an increase in % lactic acid, moisture, water holding capacity, brightness, and yellow color (b*) compared to pork, chicken, and beef without mucilage. In addition, the hardness and red color of the meats decreased (a*). With respect to microbiological analyses, average reductions of more than 2 log cfu/g in Escherichia coli and yeast content were observed, while lactic acid bacteria showed slight increases. The results of this work demonstrate the feasibility of reusing cocoa mucilage to extend the shelf‑life of various refrigerated meats.

Villarroel‑Bastidas J., Argüello‑Rivadeneira J.G., Mendoza‑Zambrano J.L., Córdoba M.G., Rodríguez A., Hernández A. (2024). Efecto del mucílago de cacao en la bioconservación de carnes. ITEA‑Información Técnica Económica Agraria 120(3): 269-287. https://doi.org/10.12706/itea.2024.006