Effect of Breed and Sex on Pork Meat Sensory Evaluation

Sandra Rodrigues, Alfredo Teixeira

Mountain Research Centre (CIMO), Agrarian School of Polytechnic Institute of Bragan?a, Bragan?a, Portugal.
Veterinary and Animal Research Centre (CECAV) of University of Trás-os-Montes e Alto Douro, Vila Real, Portugal..

DOI: 10.4236/fns.2014.57070                

Abstract

This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5 sessions. All evaluation conditions were standardized, and the attributes studied were odor intensity, toughness, juiciness and flavor intensity. The taste panel found differences mainly between breeds. The panellists scored Preto Alentejano meat as being juicier, tenderer, and with richer taste than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher intramuscular fat content compared with Commercial meat. The Commercial pork was characterized mainly by high toughness.

Keywords

Pork Meat; Sensory Evaluation; Generalized Procrustes Analysis

Conflicts of Interest

The authors declare no conflicts of interest.

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