Advisor(s)
Abstract(s)
Generalized Procrustes analysis (GPA) was used to test the sensory attributes of Terrincho lamb meat, a
product with Protected Designation of Origin (PDO) labelling. Effects of sex and carcass weight on the
following sensory attributes: toughness, juiciness, flavour intensity, odour intensity, stringiness, and level of
sweetness were tested. Tests were performed on 28 females and 29 males placed within three classes of carcass
weight, 3 to 9 kg. Meat sensory quality was evaluated, within five sessions, by a trained taste panel. Meat was
cooked in a conventional oven, cut into pieces, and delivered to the panel for evaluation. Data were analyzed
using a GPA to minimize differences between assessors. Two factors explained 72.76% of the total variability.
The panel did not clearly detect sex effects, yet could differentiate meat by carcass weight as heavier animals
were toughest and had more intense odour and flavour, whilst light animals were most succulent.
Description
Keywords
Lamb GPA Sensory evaluation
Pedagogical Context
Citation
Rodrigues, Sandra; Teixeira, A. (2013). Use of generalized Procrustes analysis (GPA) to test the effects of sex and carcass weight on sensory quality evaluations of Terrincho lamb meat. Meat Science. ISSN 0309-1740. 93:3, p. 485-488
Publisher
Elsevier