Data di Pubblicazione:
2007
Citazione:
A sensory study on loin quality from pigs slaughtered at 120 or 160 kg liveweight / S. Cannata, M. Musella, R. Rossi, G. Pastorelli, C. Corino. - In: ITALIAN JOURNAL OF ANIMAL SCIENCE. - ISSN 1594-4077. - 6:1S(2007 Jun 01), pp. 676-678. ((Intervento presentato al 17. convegno ASPA Congress tenutosi a Alghero nel 2007.
Abstract:
Effects of different slaughter weights (160 vs. 120 kg) on chemical, physical and sensory characteristics
of pig loin were investigated. Physical and chemical traits were similar for the two typologies of weight,
whereas lower values of moisture (P<0.01) and higher fat content (P<0.05) were found in heavy pork loin; furthermore
increased slaughter weight resulted in redder, more yellow and intensive colour (P<0.05). A selected and
trained panel carried out difference from control test showing that heavy pig loin scored higher for appearance and
taste parameters (P<0.05), but lower for tenderness (P<0.05). Heavy pig loin was redder, more marbling, wetter,
sweeter, and saltier and had higher metallic flavour and lower tenderness
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
Heavy pig; Loin; Sensory evaluation; Slaughter weight
Elenco autori:
S. Cannata, M. Musella, R. Rossi, G. Pastorelli, C. Corino
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