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Atributos sensoriales de lomo de cerdo Bísaro, alimentado con y sin castaña, vs. comercial

2021Journal article Open access
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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorOliveira, I.
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.creatorRodrigues S.
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-11-22T15:11:41Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-11-22T15:11:41Z
dc.date.issued2021
dc.description.abstractThis work aimed to evaluate the sensory characteristics of Bísaro pork loin fed with and without chestnut and commercial pork. Samples of each type of meat were duly identified and cooked in a con-ventional oven until it reached 80 °C in the thermal centre. Then, pieces of 2 cm side were cut, wrap-ped in aluminium foil and adequately codified. Each panellist analysed in two sessions a total of 6 samples of each type of meat. Results indicated that the panellists were able to distinguish the different types of meat, and the colour was the most discriminating attribute. The panellists identified the Bísaro pork loin fed with chestnut with the highest odour intensity and the Bísaro pork fed without chestnut with a less bright fat colour. The commercial pork loin had the lowest value of all the sensory attributes under study.en_EN
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationRodrigues, S.; Oliveira, I.; Vasconcelos, L.; Pereira, E.; Teixeira, A. (2021). Atributos sensoriales de lomo de cerdo Bísaro, alimentado con y sin castaña, vs. comercial. ITEA Informacion Tecnica Economica Agraria. ISSN 1699-6887. 117:1, p. 44-51en_EN
dc.identifier.doi10.12706/itea.2020.020en_EN
dc.identifier.issn1699-6887
dc.identifier.urihttp://hdl.handle.net/10198/24279
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.subjectBreeden_EN
dc.subjectFeedingen_EN
dc.subjectPork loinen_EN
dc.subjectSensory characteristicsen_EN
dc.titleAtributos sensoriales de lomo de cerdo Bísaro, alimentado con y sin castaña, vs. comercialen_EN
dc.title.alternativeSensory attributes of Bisaro pork loin, fed with and without chestnut, vs. commercial
dc.typejournal article
dspace.entity.typePublication
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameSandra
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0003-4607-4796
person.identifier.ridC-6486-2008
person.identifier.ridG-4118-2011
person.identifier.scopus-author-id14048942500
person.identifier.scopus-author-id57224659068
person.identifier.scopus-author-id56195849200
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscoverye04953ca-3cf5-47e3-b015-ce129e8de0cd

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