Detalhes bibliográficos
| Resumo: | This work aimed to evaluate the sensory characteristics of Bísaro pork loin fed with and without chestnut and commercial pork. Samples of each type of meat were duly identified and cooked in a conventional oven until it reached 80ºC in the thermal center. Then pieces of 2 cm of side, wrapped in aluminum foil and duly codified, were cut. Each sample was supplied to the elements that constituted the taste panel. Each panelist analyzed in two sessions a total of 6 samples of each type of meat. The results indicated that the panelists were able to distinguish the different types of meat, with color being the most discriminating attribute. The panelists identified the pork loin with chestnut with the highest odor intensity and the pork without chestnut with a less clear fat color. The comercial pork loin was the one that presented the lowest value of all the sensory attributes under study. |
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| Autores principais: | Rodrigues, Sandra |
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| Outros Autores: | Oliveira, Izamara; Vasconcelos, Lia; Pereira, Etelvina; Teixeira, Alfredo |
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| Assunto: | Breed Feeding Pork loin Sensory characteristics |
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| Ano: | 2019 |
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| País: | Portugal |
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| Tipo de documento: | comunicação em conferência |
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| Tipo de acesso: | acesso aberto |
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| Instituição associada: | Instituto Politécnico de Bragança |
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| Idioma: | espanhol |
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| Origem: | Biblioteca Digital do IPB |
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