Características sensoriales de piezas cárnicas de cerdos destinados a jamón do Teruel
Loading...
Date
2011
Authors
Calvo Díez, SilviaPanea Doblado, Begoña
Latorre Górriz, María Angeles
Journal Title
Journal ISSN
Volume Title
Publisher
Typology
conferenceObjectAbstract
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.
Description
Keywords
Muscle, Sensory characteristics, Heavy pigs
Bibliographic 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
Other field subjects
Ganado porcinoProductos de la carne
Análisis organoléptico
Producción y sanidad animal