Calidad sensorial de lechales de raza Ojinegra de Teruel
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Date
2011
Authors
Panea Doblado, BegoñaRipoll García, Guillermo
Ripoll Bosch, Raimon
Blasco Pérez, Isabel
Falo, F.
Joy Torrens, Margalida
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Journal ISSN
Volume Title
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conferenceObjectAbstract
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.
Description
Keywords
Suckling, PGI, Sensorial
Bibliographic 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
Other field subjects
Carne de corderoAnálisis organoléptico
Razas indígenas
Producción y sanidad animal