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Advisor(s)
Abstract(s)
This work had an objective to evaluate the sensory quality of two categories of pork meat from a
commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano
breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100
kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar
vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10
elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied
were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences
mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer,
and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat
was probably attributable to the higher intramuscular fat content compared with Commercial
meat. The Commercial pork was characterized mainly by high toughness.
Description
Keywords
Pork meat Sensory evaluation Generalized procrustes analysis
Citation
Rodrigues, Sandra; Teixeira, A. (2014). Effect of breed and sex on pork meat sensory evaluation. Food and Nutrition Sciences. ISSN 2157-944X. 5:7, p. 599-605