Publication
Breed differences on sensory characteristics of sheep meat by a taste panel
| dc.contributor.author | Rodrigues, Sandra | |
| dc.contributor.author | Vasconcelos, Lia | |
| dc.contributor.author | Pereira, Etelvina | |
| dc.contributor.author | Carloto, Amândio | |
| dc.contributor.author | Sousa, Fernando Ruivo de | |
| dc.date.accessioned | 2020-03-31T09:00:37Z | |
| dc.date.available | 2020-03-31T09:00:37Z | |
| dc.date.issued | 2019 | |
| dc.description.abstract | The objective of this work was to determine if there are differences between Churra Galega Bragançana Branca (CGBB) and Churra Galega Bragançana Preta (CGBP) breeds meat. These are Portuguese autochthonous breeds, and CGBB meat has a PDO protection (Regulation EU nº1151/2012). Samples of lamb loin, with 3 different finishing levels, of the CGBB and CGBP breeds were used. The differences were assessed by a qualified for meat products taste panel with 9 elements plus an unqualified taster. A triangular test was used, with two identical samples and a different one, the experts being obliged to indicate which sample was different and why. The loin samples were separated from the vertebrae, wrapped in aluminium foil and duly encoded. These samples were then placed in a conventional oven and cooked until reaching the temperature of 80°C in their thermal centre. After confection, the loins were cut into portions with an average thickness of 1 cm, wrapped in foil and duly coded. Each expert was provided with a triad corresponding to meat samples from the two breeds of the same treatment. The procedure was performed three times to test the three treatments of the study. Three replicates of the procedure were performed to test all available samples. The 10 experts participating in the trial performed 90 triangular tests for the difference. In 53 of the answers, the experts correctly identified the different sample. The proportion of assertive answers allows concluding that in the tasting of longissimus dorsi the two breeds are differentiable with a level of significance of 0.1%. This differentiation occurred for higher finishing levels, and no significant differences were detected when the degree of finishing was weaker. The descriptors that allowed the experts to identify the different sample were juiciness, hardness, flavour and in smaller number the colour. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Rodrigues, Sandra; Vasconcelos, Lia Inês Machado; Pereira, Etelvina; Carloto, Amândio; Sousa, Fernando Ruivo de (2019). Breed differences on sensory characteristics of sheep meat by a taste panel. In 70th Annual Meeting of the European Association for Animal Production: Book of abstracts. Ghent | pt_PT |
| dc.identifier.isbn | 978-90-8686-339-6 | |
| dc.identifier.uri | http://hdl.handle.net/10198/21240 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | European Federation of Animal Science | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Sheep | pt_PT |
| dc.subject | Churra Galega Bragançana | pt_PT |
| dc.subject | Triangular test | pt_PT |
| dc.title | Breed differences on sensory characteristics of sheep meat by a taste panel | pt_PT |
| dc.type | conference object | |
| dspace.entity.type | Publication | |
| oaire.citation.conferencePlace | Ghent | pt_PT |
| oaire.citation.endPage | 216 | pt_PT |
| oaire.citation.startPage | 216 | pt_PT |
| oaire.citation.title | 70th Annual Meeting of the European Association for Animal Production: Book of abstracts | pt_PT |
| person.familyName | Rodrigues | |
| person.familyName | Vasconcelos | |
| person.givenName | Sandra | |
| person.givenName | Lia | |
| person.identifier | 2638674 | |
| person.identifier.ciencia-id | 651F-D964-32E1 | |
| person.identifier.ciencia-id | 2015-35EF-B2C9 | |
| person.identifier.orcid | 0000-0003-3301-1729 | |
| person.identifier.orcid | 0009-0003-1035-5622 | |
| person.identifier.rid | C-6486-2008 | |
| person.identifier.scopus-author-id | 14048942500 | |
| person.identifier.scopus-author-id | 57224659068 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | conferenceObject | pt_PT |
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