| Name: | Description: | Size: | Format: | |
|---|---|---|---|---|
| 1.42 MB | Adobe PDF |
Authors
Advisor(s)
Abstract(s)
O objetivo deste trabalho foi estudar o efeito nas características sensoriais de carne do lombo de suínos da raça Bísaro comparativamente à carne de suíno comercial. Foi ainda estudado o efeito do uso da castanha na alimentação de suínos da raça Bísaro. Para tal recorreu-se a um painel de provadores treinado que avaliou através de uma análise descritiva quantitativa atributos objetivos dos lombos em análise. Os procedimentos da análise sensorial foram feitos de acordo com as Normas Portuguesas. Os resultados indicaram que os lombos de suínos provenientes de raça Bísaro tem qualidades sensoriais superiores à carne de suíno comercial. É uma carne clara, com sabores e odores moderadamente intensos (mais intenso em Bísaro alimentados com castanha), bastante tenra e suculenta. A carne de suíno comercial apresentou características sensoriais inferiores à carne de bísaro. Podemos observar através destes as diferenças entre as raças pode ser devido ao devido ao sistema de criação e tipo de alimentação o qual teve grande influência sobre as características da carne, evidenciando uma elevada qualidade sensorial na carne suína da raça autóctone bísara.
The objective of this work was the sensorial characterization of the longissimus dorsis muscle of the Bísara breed from conventional feeding and feeding with chestnut in comparison to longissimus dorsis muscle of commercial pork meat. This characterization was done by a trained panel evaluating through a quantitative descriptive analysis objective attributes of the different meat loins . The sensory analysis procedures were made in accordance with the Portuguese Standards. The results of the panel scoreboard assessment indicated that pork meat from Bísaro breed has an upper organoleptic advantage compared to commercial pork. It is a light meat, with moderately intense flavors and odors (more intense in Bísarofed with chestnut), quite tender and juicy. Commercial pork meat had lower sensory characteristics than Bísaro meat. The different rearing feed systems could affect the sensory characteristics of the meat, showing a superior quality of the local Bísara breed.
The objective of this work was the sensorial characterization of the longissimus dorsis muscle of the Bísara breed from conventional feeding and feeding with chestnut in comparison to longissimus dorsis muscle of commercial pork meat. This characterization was done by a trained panel evaluating through a quantitative descriptive analysis objective attributes of the different meat loins . The sensory analysis procedures were made in accordance with the Portuguese Standards. The results of the panel scoreboard assessment indicated that pork meat from Bísaro breed has an upper organoleptic advantage compared to commercial pork. It is a light meat, with moderately intense flavors and odors (more intense in Bísarofed with chestnut), quite tender and juicy. Commercial pork meat had lower sensory characteristics than Bísaro meat. The different rearing feed systems could affect the sensory characteristics of the meat, showing a superior quality of the local Bísara breed.
Description
Mestrado com dupla diplomação com a UTFPR - Universidade Tecnológica e Federal do Paraná
Keywords
Qualidade sensorial Painel de provadores Carne Porco Bísaro