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Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality

2022Conference object Open access
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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorLeite, Ana
dc.contributor.authorFerreira, Iasmin da Silva
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2023-02-28T10:21:08Z
dc.date.available2023-02-28T10:21:08Z
dc.date.issued2022
dc.description.abstractThis work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices. Twenty-one appearance, odour, texture, and taste attributes were evaluated by 8 members trained taste panel. All treatments were evaluated in duplicate in each of 3 sessions. A nonparametric ANOVA was performed for related samples, with pairwise comparisons by Friedman’s test. Results showed no significant differences between treatments for all quantitative sensory attributes evaluated in the cured loins of Bísaro pork under study. In the cured neck, there was a significant influence of the treatment on the muscle/fat ratio. PoCf and PoEx had a significantly lower muscle/fat ratio, that is, more fat than muscle than Ct, and at the same time PoPr and PoExOO were not significantly different from one or the other. We can conclude that olive pomace can be used in pigs’ diets with no significant influence on their processed meat products’ sensory characteristics, adding value to an undervalued subproduct from olive oil production.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, Sandra; Vasconcelos, Lia Inês Machado; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, Alfredo (2022). Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality. In 73rd Annual Meeting of the European Federation of Animal Science. Portopt_PT
dc.identifier.doi10.3920/978-90-8686-937-4pt_PT
dc.identifier.isbn978-90-8686-385-3
dc.identifier.isbn978-90-8686-937-4
dc.identifier.issn1382-6077
dc.identifier.urihttp://hdl.handle.net/10198/27274
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherEAAPpt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectAnimal feedingpt_PT
dc.subjectOlivept_PT
dc.subjectResearch Subject Categories::TECHNOLOGY::Bioengineeringpt_PT
dc.titleUse of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory qualitypt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlacePortopt_PT
oaire.citation.endPage652pt_PT
oaire.citation.startPage652pt_PT
oaire.citation.title73rd Annual Meeting of the European Federation of Animal Sciencept_PT
person.familyNameRodrigues
person.familyNameVasconcelos
person.familyNameLeite
person.familyNameFerreira
person.familyNameTeixeira
person.givenNameSandra
person.givenNameLia
person.givenNameAna
person.givenNameIasmin da Silva
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id1C15-1046-A5B0
person.identifier.ciencia-id9F1F-D7E7-163A
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0009-0003-1035-5622
person.identifier.orcid0000-0002-4480-724X
person.identifier.orcid0000-0003-0162-7182
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.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
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relation.isAuthorOfPublication.latestForDiscovery27cc89a2-6661-4d8d-a727-21109c04a74e

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