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Title: Características sensoriales de piezas cárnicas de cerdos destinados a jamón do Teruel
Other Titles: Sensory characteristics of muscles from pigs intended for dry-cured ham from Teruel (Spain)
Authors: Calvo Díez, Silvia
Panea Doblado, Begoña
Latorre Górriz, María Angeles
Issue Date: 2011
Citation: CALVO, S., PANEA, B., LATORRE, M.A. “Características sensoriales de piezas cárnicas de cerdos destinados a jamón do Teruel”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.685-687. ISBN: 978-84-615-0062-8
Abstract: A trial was conducted to study the sensory characteristics of four muscles (LT: Longissimus thoracis; PS: Psoas major; LD: Lattissimus dorsi; SV: Serratus ventralis) in pigs slaughtered at 130 kg of body weight intended for dry-cured ham from Teruel (Spain). The LT had the highest fibrousness and the lowest tenderness, juiciness and score in global acceptability. The PM had the lowest fibrousness and the highest fibrousness. The LD showed the highest intensity of fat odour and flavour and score in global acceptation. In general, the SV had an intermediate position for the parameters analyzed. It is concluded that there were several sensory differences among the muscles studied which suggest that might be commercialized as individual meat pieces.
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

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