Effect of breed and sex on pork meat sensory evaluation

Detalhes bibliográficos
Autor(a) principal: Rodrigues, Sandra
Data de Publicação: 2014
Outros Autores: Teixeira, Alfredo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10198/16137
Resumo: 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.
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spelling Effect of breed and sex on pork meat sensory evaluationPork meatSensory evaluationGeneralized procrustes analysisThis 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.Biblioteca Digital do IPBRodrigues, SandraTeixeira, Alfredo2018-03-02T14:37:10Z20142014-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10198/16137engRodrigues, Sandra; Teixeira, A. (2014). Effect of breed and sex on pork meat sensory evaluation. Food and Nutrition Sciences. ISSN 2157-944X. 5:7, p. 599-6052157-944X10.4236/fns.2014.57070info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-21T10:37:05Zoai:bibliotecadigital.ipb.pt:10198/16137Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T23:05:22.025977Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Effect of breed and sex on pork meat sensory evaluation
title Effect of breed and sex on pork meat sensory evaluation
spellingShingle Effect of breed and sex on pork meat sensory evaluation
Rodrigues, Sandra
Pork meat
Sensory evaluation
Generalized procrustes analysis
title_short Effect of breed and sex on pork meat sensory evaluation
title_full Effect of breed and sex on pork meat sensory evaluation
title_fullStr Effect of breed and sex on pork meat sensory evaluation
title_full_unstemmed Effect of breed and sex on pork meat sensory evaluation
title_sort Effect of breed and sex on pork meat sensory evaluation
author Rodrigues, Sandra
author_facet Rodrigues, Sandra
Teixeira, Alfredo
author_role author
author2 Teixeira, Alfredo
author2_role author
dc.contributor.none.fl_str_mv Biblioteca Digital do IPB
dc.contributor.author.fl_str_mv Rodrigues, Sandra
Teixeira, Alfredo
dc.subject.por.fl_str_mv Pork meat
Sensory evaluation
Generalized procrustes analysis
topic Pork meat
Sensory evaluation
Generalized procrustes analysis
description 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.
publishDate 2014
dc.date.none.fl_str_mv 2014
2014-01-01T00:00:00Z
2018-03-02T14:37:10Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10198/16137
url http://hdl.handle.net/10198/16137
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 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
2157-944X
10.4236/fns.2014.57070
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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instacron_str RCAAP
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reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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