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dc.contributor.authorCalvo Díez, Silvia-
dc.contributor.authorPanea Doblado, Begoña-
dc.contributor.authorLatorre Górriz, María Angeles-
dc.identifier.citationCALVO, 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-
dc.description.abstractA 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.es_ES
dc.subjectSensory characteristicses_ES
dc.subjectHeavy pigses_ES
dc.subject.otherGanado porcino-
dc.subject.otherProductos de la carne-
dc.subject.otherAnálisis organoléptico-
dc.subject.otherProducción y sanidad animales_ES
dc.titleCaracterísticas sensoriales de piezas cárnicas de cerdos destinados a jamón do Terueles_ES
dc.title.alternativeSensory characteristics of muscles from pigs intended for dry-cured ham from Teruel (Spain)es_ES
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