Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

• Autor(a) principal: Silva,Julia Pereira Martins da
• Data de Publicação: 2023
• Outros Autores: Almeida,Vivian Vezzoni, Schinckel,Allan Paul, Meira,Ariana Nascimento, Moreira,Gabriel Costa Monteiro, Pian,Laura Woigt, Campos,Débora de, Gomes,Julia Dezen, Gonçales,Janaína Lustosa, Dargelio,Mariana Damiames Baccarin, Patinho,Iliani, Saldaña,Erick, Contreras-Castillo,Carmen Josefina, Coutinho,Luiz Lehmann, Luchiari Filho,Albino, Nuñez,Amoracyr José Costa, Cesar,Aline Silva Mello
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Scientia Agrícola (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162023000100901
• topic: CATA; dietary oil source; immunologic castration; sensory profile; pork meat

ABSTRACT In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the “juicy texture” attribute (p < 0.05) and a lower frequency of the “dry texture” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the “tasteless” attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes “cooked pork meat-like taste”, “juicy texture”, “tender texture”, and “brightness” were placed close to the overall liking. “Tender texture”, “juicy texture”, “pork meat-like” (odor and taste), and “cooked pork meat-like taste” attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective.