Effect of breed and sex on pork meat sensory evaluation
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | |
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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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 |
dc.format.none.fl_str_mv |
application/pdf |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
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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1799135304329723904 |