Qualidade sensorial da carne de cordeiros com denominação de origem protegida em diferentes raças e sexo
The sheep meat in Portugal with the DOP (protected designation of origin) seal guarantees the consumer a product prepared in a certain region under a traditional production system, in defense of the native breeds. However, the existence of differences in the sensorial quality of the meat of these an...
| Autor principal: | Fernandes, Aline Fatima |
|---|---|
| Formato: | Dissertação |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2019
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/4387 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The sheep meat in Portugal with the DOP (protected designation of origin) seal guarantees the consumer a product prepared in a certain region under a traditional production system, in defense of the native breeds. However, the existence of differences in the sensorial quality of the meat of these animals is not well studied yet, mainly the sensorial acceptance by the consumer. Aiming to contribute to the development of information regarding sensorial quality, as well as the development of more competitive products in the market according to consumer preference, was studied the effects of race and sex on the sensorial attributes related to flavor texture, succulence and global appreciation of lambs with DOP. For this study, a sensorial analysis database was used at the Laboratory of Technology of the Beef and Meat (LTQCC) of the Polytechnic Institute of Bragança (IPB) of previous research projects. Between males and females, 99 lambs within the DOP collections (Borrego Terrincho – DOP, Cordeiro Bragançano – DOP and Cordeiro Mirandês / Canhono Mirandês – DOP) were used. To obtain the variable response (acceptance), a hedonic scale (0-10 points) was used. In the end, was obtained a database with 17 sessions of tests with participation of 157 consumers and a total of 2.143 observations for each sensory recording studied.The response variable for the taste, texture, juiciness and overall appreciation attributes, considering animal breed and sex,were submitted to a univariate analysis of variance with the compared means by the Tukey test at 5%, using the Pairwise method through the SPSS version 23 program. The consumer group considered that the breed effect of the lambs differed among all the attributes (flavor, texture, succulence and overall appreciation), being the product of Cordeiro Mirandês / Canhono Mirandês - DOP the best accepted by consumer taster team, obtaining acceptance notes in the hedonic scale of 6,52, 6,63, 6,52 and 6,77 respectively. For the sex effect, there were differences for texture, succulence and overall appreciation, with respective scores of 6,54, 6,39 and 6,63, in which male lambs were the best accepted. Also, when evaluating the breed * sex interaction, there were differences for the taste, texture and overall appreciation, with the notes respectively 6,75, 6,90 and 7,1 for the best-appreciated male Miranda-DOP lambs. on the other hand, the products that were less accepted by consumers for flavor were male Bragançano - DOP lambs (6,25 points), male lambs (6,25 points) and Bragançanos females with a score on the hedonic scale of 6,10 for succulence and 6,40 for the overall appreciation. |
|---|