Publicação
Use of olive pomace in the Bísaro breed feeding: effect on processed meat products sensory quality
| Resumo: | This work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices. Twenty-one appearance, odour, texture, and taste attributes were evaluated by 8 members trained taste panel. All treatments were evaluated in duplicate in each of 3 sessions. A nonparametric ANOVA was performed for related samples, with pairwise comparisons by Friedman’s test. Results showed no significant differences between treatments for all quantitative sensory attributes evaluated in the cured loins of Bísaro pork under study. In the cured neck, there was a significant influence of the treatment on the muscle/fat ratio. PoCf and PoEx had a significantly lower muscle/fat ratio, that is, more fat than muscle than Ct, and at the same time PoPr and PoExOO were not significantly different from one or the other. We can conclude that olive pomace can be used in pigs’ diets with no significant influence on their processed meat products’ sensory characteristics, adding value to an undervalued subproduct from olive oil production. |
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| Autores principais: | Rodrigues, Sandra |
| Outros Autores: | Vasconcelos, Lia; Leite, Ana; Ferreira, Iasmin da Silva; Pereira, Etelvina; Teixeira, Alfredo |
| Assunto: | Animal feeding Olive Research Subject Categories::TECHNOLOGY::Bioengineering |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | documento de conferência |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Bragança |
| Idioma: | inglês |
| Origem: | Biblioteca Digital do IPB |
| Resumo: | This work aimed to evaluate the effect of feeding animals with olive pomace on the sensory characteristics of Bísaro pork transformed products: dry-cured loin and neck. Five treatments were studied considering the process of obtaining the olive pomace: pressed (PoPr), centrifuged (PoCf), and extracted (PoEx and PoExOO) olive pomace, compared with the control (Ct). Animals were fed with olive pomace for 2 weeks before slaughter. In 4 different times, 2 animals per treatment were slaughtered, meaning 10 animals each time, 40 animals in total. Dry-cured loins and necks were produced in the meat manufacturing industry Bísaro Salsicharia according to traditional practices. Twenty-one appearance, odour, texture, and taste attributes were evaluated by 8 members trained taste panel. All treatments were evaluated in duplicate in each of 3 sessions. A nonparametric ANOVA was performed for related samples, with pairwise comparisons by Friedman’s test. Results showed no significant differences between treatments for all quantitative sensory attributes evaluated in the cured loins of Bísaro pork under study. In the cured neck, there was a significant influence of the treatment on the muscle/fat ratio. PoCf and PoEx had a significantly lower muscle/fat ratio, that is, more fat than muscle than Ct, and at the same time PoPr and PoExOO were not significantly different from one or the other. We can conclude that olive pomace can be used in pigs’ diets with no significant influence on their processed meat products’ sensory characteristics, adding value to an undervalued subproduct from olive oil production. |
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