Características sensoriales de piezas cárnicas de cerdos destinados a jamón do Teruel

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.