Efecto de la raza y de la alimentación sobre las características sensoriales de lomo de cerdo Bísaro con y sin castaña vs comercial

Rodrigues, Sandra; Oliveira, Izamara; Vasconcelos, Lia; Pereira, Etelvina; Teixeira, Alfredo

http://hdl.handle.net/10198/21231

Use this identifier to reference this record.

Name:	Description:	Size:	Format:
AIDA2019Bsaro.pdf		2.72 MB	Adobe PDF	Download

Send Feedback

Authors

Abstract(s)

This work aimed to evaluate the sensory characteristics of Bísaro pork loin fed with and without chestnut and commercial pork. Samples of each type of meat were duly identified and cooked in a conventional oven until it reached 80ºC in the thermal center. Then pieces of 2 cm of side, wrapped in aluminum foil and duly codified, were cut. Each sample was supplied to the elements that constituted the taste panel. Each panelist analyzed in two sessions a total of 6 samples of each type of meat. The results indicated that the panelists were able to distinguish the different types of meat, with color being the most discriminating attribute. The panelists identified the pork loin with chestnut with the highest odor intensity and the pork without chestnut with a less clear fat color. The comercial pork loin was the one that presented the lowest value of all the sensory attributes under study.

Keywords

Breed Feeding Pork loin Sensory characteristics

URI

http://hdl.handle.net/10198/21231

Citation

Rodrigues, Sandra; Oliveira, Izamara de; Vasconcelos, Lia Inês Machado; Pereira, Etelvina; Teixeira, Alfredo (2019). Efecto de la raza y de la alimentación sobre las características sensoriales de lomo de cerdo Bísaro con y sin castaña vs comercial. In XVIII Jornadas sobre Producción Animal: AIDA. Zaragoza: Asociación Interprofesional para el Desarrollo Agrario. p. 546-548. ISBN 978-84-09-10960-9