Back to Blog
Xlstat que es5/28/2023 ![]() According to Spanish regulation, different commercial categories of dry-cured loins are considered. Dry-cured loin is considered one of the most valuable pieces obtained from Iberian pigs, due to its sensory properties which are a consequence of both the characteristics of the raw material and the particular ripening conditions. Traditional dry-cured meat products produced from Iberian pigs are highly considered and appreciated by Spanish consumers. These sensory technique results displayed the ability to sensorily characterize dry-cured loins, providing different, complementary, and valuable information. TDS results showed that flavor attributes presented the highest dominance rates, with saltiness being the most dominant attribute along BL sample evaluation, and with cured and paprika flavor for GL and RL samples. Juiciness cured flavor and red color were considered as drivers of liking. Furthermore, juiciness, marbling, cured flavor, chewiness, persistence, and brightness were selected as ‘must-have’ attributes. The CATA results indicated that the sensory characteristics of RL samples were closer to those of the ‘Ideal’ loin. ![]() ![]() The samples (green label-GL, Cebo de Campo Ibérico red label-RL, Bellota 50% Ibérico and black label-BL, Bellota 100%) were analyzed by (i) Check-all-that-apply (CATA) with the evaluation of an ‘Ideal’ dry-cured loin and the overall liking, and by (ii) multiple-intake Temporal Dominance of Sensations (TDS). The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. ![]()
0 Comments
Read More
Leave a Reply. |