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

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dc.contributor.authorRodrigues, Sandra
dc.contributor.authorOliveira, Izamara
dc.contributor.authorVasconcelos, Lia
dc.contributor.authorPereira, Etelvina
dc.contributor.authorTeixeira, Alfredo
dc.date.accessioned2020-03-30T15:45:26Z
dc.date.available2020-03-30T15:45:26Z
dc.date.issued2019
dc.description.abstractThis 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.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRodrigues, 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 978-84-09-10960-9pt_PT
dc.identifier.issn978-84-09-10960-9
dc.identifier.urihttp://hdl.handle.net/10198/21231
dc.language.isospapt_PT
dc.peerreviewedyespt_PT
dc.publisherAsociación Interprofesional para el Desarrollo Agrariopt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBreedpt_PT
dc.subjectFeedingpt_PT
dc.subjectPork loinpt_PT
dc.subjectSensory characteristicspt_PT
dc.titleEfecto de la raza y de la alimentación sobre las características sensoriales de lomo de cerdo Bísaro con y sin castaña vs comercialpt_PT
dc.typeconference paper
dspace.entity.typePublication
oaire.citation.conferencePlaceZaragozapt_PT
oaire.citation.endPage548pt_PT
oaire.citation.startPage546pt_PT
oaire.citation.titleXVIII Jornadas sobre Producción Animal: AIDApt_PT
person.familyNameRodrigues
person.familyNameOliveira
person.familyNameVasconcelos
person.familyNameTeixeira
person.givenNameSandra S.Q.
person.givenNameIzamara
person.givenNameLia
person.givenNameAlfredo
person.identifier2638674
person.identifier958487
person.identifier.ciencia-id651F-D964-32E1
person.identifier.ciencia-id7E1C-E181-938C
person.identifier.ciencia-id2015-35EF-B2C9
person.identifier.ciencia-id2A1A-FF0C-185B
person.identifier.orcid0000-0003-3301-1729
person.identifier.orcid0000-0002-2274-2166
person.identifier.orcid0009-0003-1035-5622
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
relation.isAuthorOfPublication684ab6a0-e3ea-4b6e-9874-d20d71e2a3f5
relation.isAuthorOfPublication96ebaa07-2d7d-42c2-974c-ae73a42376a2
relation.isAuthorOfPublicatione04953ca-3cf5-47e3-b015-ce129e8de0cd
relation.isAuthorOfPublication27cc89a2-6661-4d8d-a727-21109c04a74e
relation.isAuthorOfPublication.latestForDiscoverye04953ca-3cf5-47e3-b015-ce129e8de0cd

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