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Title: Calidad sensorial de lechales de raza Ojinegra de Teruel
Other Titles: Meat sensory quality from suckling lamb’s from Ojinegra de Teruel breed. Comparison with IGP ‘Lechazo de Castilla’
Authors: Panea Doblado, Begoña
Ripoll García, Guillermo
Ripoll Bosch, Raimon
Blasco Pérez, Isabel
Falo, F.
Joy Torrens, Margalida
Issue Date: 2011
Citation: Panea, B., Ripoll, G., Ripoll-Bosch, R., Blasco, I., Falo, F., Joy, M. “Calidad sensorial de lechales de raza Ojinegra de Teruel”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.739-741. ISBN: 978-84-615-0062-8
Abstract: We used 12 males suckling lambs from Ojinegra de Teruel, slaughtered at 10,6 kg live weight to study its sensory characteristics in comparison to PGI “Lechazo de Castilla y León” meat quality. At 24 h post-mortem, L. lumborum were excised, vacuum packed and frozen. 8 members trained panel evaluated lamb’s odour intensity, fat odour intensity, wood odour intensity, tenderness, juiciness, fibrosity, lamb’s flavour intensity, fat flavour intensity, metallic flavour intensity acid flavour intensity, bitter flavour intensity and overall liking using a nonstructured 100-point scale. No differences were found for any of studied characteristics except for wood odour intensity that showed a tendency to signification, being lower in Ojinegra de Teruel Lambs. This kind of meat can show a good appreciation in the market.
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

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