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Advisor(s)
Abstract(s)
O objectivo deste trabalho foi a caracterização sensorial da carne e produtos transformados de porco Bísaro. Esta caracterização
foi feita por um painel de provadores treinado que avaliou através de uma análise descritiva quantitativa
atributos objectivos dos produtos em análise, e por um painel de consumidores que avaliou o nível de agrado por cada
um dos produtos. Os procedimentos foram feitos de acordo com as Normas Portuguesas.
Os resultados da avaliação pelo painel de provadores indicaram que a carne de porco Bísaro tem excelentes qualidades
organolépticas. É uma carne clara, com sabores e odores moderadamente intensos, bastante tenra e suculenta.
Os consumidores consideraram os produtos avaliados agradáveis a bastante agradáveis. Destacaram o cachaço,
considerando-o muito agradável. O cachaço, produto curado, foi pontuado pelo painel de provadores como tenro e
suculento.
The objective of this study was to characterize the sensory quality of Bísaro pork meat and meat products. This characterization was performed by a trained taste panel that evaluated through a descriptive quantitative analysis specific attributes of the products under study, and a consumer’s panel who evaluated the level of satisfaction for each of the products. The procedures were performed according to the Portuguese standards. The results from the taste panel indicated that the Bísaro pork meat has excellent organoleptic qualities. It is a light meat, with moderately intense flavors and odors, very tender and juicy. Consumers considered the evaluated products as pleasant and fairy pleasant. They highlighted the “cachaço”, considering it very pleasant. The “cachaço”, a cured product, was punctuated by the taste panel as tender and juicy.
The objective of this study was to characterize the sensory quality of Bísaro pork meat and meat products. This characterization was performed by a trained taste panel that evaluated through a descriptive quantitative analysis specific attributes of the products under study, and a consumer’s panel who evaluated the level of satisfaction for each of the products. The procedures were performed according to the Portuguese standards. The results from the taste panel indicated that the Bísaro pork meat has excellent organoleptic qualities. It is a light meat, with moderately intense flavors and odors, very tender and juicy. Consumers considered the evaluated products as pleasant and fairy pleasant. They highlighted the “cachaço”, considering it very pleasant. The “cachaço”, a cured product, was punctuated by the taste panel as tender and juicy.
Description
Keywords
Qualidade sensorial Painel de provadores Consumidores Carne Porco Bísaro
Citation
Rodrigues, Sandra; Teixeira, A. (2017). A avaliação sensorial de produtos cárneos de porco Bísaro. Revista de Ciências Agrárias. ISSN 0871-018X. 40, n. esp, p. 353-358
Publisher
Sociedade de Ciências Agrárias de Portugal