Brugiapaglia, Alberto

Daniel, Franco

Jose, Lorenzo

Laura, Cutillas-Barreiro

Laura, Purrinos

Mirian, Pateiro

Paulo, Munekata

Sol, Zamuz

English

Institutional Research Information System University of Turin

Notes65th International Congress of Meat Science and Technology69Book of Abstracts | Monday, 05 August, 2019 | Postersessions and DiscussionP-01-19 Organoleptic properties of celta pig meat fed with traditional or commercial feed (#346)Sol Zamuz1 , Laura Purriños1 , Alberto Brugiapaglia2, Daniel Franco1 , Paulo Munekata1 , Mirian Pateiro1 , Laura Cutillas-Barreiro1 , Jose M. Lorenzo11  Centro Tecnologico de la Carne, Ourense, Spain; 2 University of Turin, Department of Agricultural, Forest and Food Sciences, Grugliasco, Torino, Italy Introductionhe organoleptic attributes of meat are usually considered key factors to as-sess meat quality, among which the sensory acceptability is a major factor to address the consumers preferences, which can ultimately affect their pur-chasing intention. Celta pig is a native breed of Galicia (NW Spain) highly appreciated by its succulent meat. Moreover, previous studies have shown the influence of diet and slaughter weight in the nutritional quality of meat (Lorenzo et al., 2014). Changes in the physicochemical properties of meat could modify the sensorial characteristic and influence the acceptance of consumers. The aim of this study was to evaluate the effect of feeding (tra-ditional feed (C) and commercial feed (F)) and slaughter weight (low weight (Lw) and high weigh (Hw)) on the sensory attributes of Celta pig meat.Methodshe organoleptic attributes of meat are usually considered key factors to as-sess meat quality, among which the sensory acceptability is a major factor to address the consumers preferences, which can ultimately affect their pur-chasing intention. Celta pig is a native breed of Galicia (NW Spain) highly appreciated by its succulent meat. Moreover, previous studies have shown the influence of diet and slaughter weight in the nutritional quality of meat (Lorenzo et al., 2014). Changes in the physicochemical properties of meat could modify the sensorial characteristic and influence the acceptance of consumers. The aim of this study was to evaluate the effect of feeding (tra-ditional feed (C) and commercial feed (F)) and slaughter weight (low weight (Lw) and high weigh (Hw)) on the sensory attributes of Celta pig meat.ResultsThe results of the QDA of Celta pig loins are shown in Figure 1. Significant differences (P<0.05) in color intensity, marbling, tenderness and juiciness were observed. The C-Hw samples received the highest scores in these attributes. Regarding PCA, the first two components (Figure 2) accumulated 94.55% of total variance (F1 = 83.95% and F2 = 10.60%, first and second principal components, respectively). This outcome is in accordance with Reis et al. (2010), who argued that to select principal components, the ac-cumulated percentage of variance has to be equal or greater than 70%. The PCA indicated that color, tenderness, and flavor were located in the same quadrant with C-Hw. This outcome agrees with the data reported by Can-nata et al. (2010) who observed that highly marbled pork loins also received significantly high scores on juiciness and tenderness attributes. In addition, the HCA was applied to data and three groups with different preference profiles were generated. The PREFMAP indicated that the applied model was significant for Group 1 and 2 (Pr>F = 0.004 and 0.45, respectively). Ex-ternal preference mapping and contour plot (Figure 3) showed areas that 80 and 100% of consumers were satisfied with fresh loin obtained from C-Hw and C-Lw treatments. The high preference values for these treatments could be attributed to the high scores obtained for tenderness and juiciness attri-butes. This hypothesis is supported by the data obtained by Aaslyng et al. (2007), who reported that consumer preference was positively associated with tenderness and juiciness in pork loins.ConclusionFeeding and slaughter weight influenced the sensorial perception of color, marbling, tenderness and juiciness of Celta pig loins. The high percentage of consumers satisfied with the loins obtained from C-Hw treatment support the use of traditional feed and high weight slaughter to produce Celta pig loin in the conditions used in the present study.AcknowledgementsAuthors are grateful to Xunta de Galicia for the financial support (Project FEADER 2017/038B). Financial support from the Agencia Estatal de Investi-gación for supporting of Sol Zamuz (PTA2017-14156-I). Paulo E. S. Munekata acknowledges postdoctoral fellowship support from Ministry of Economy and Competitiveness (MINECO, Spain) “Juan de la Cierva” program (FJCI-2016-29486).ReferencesAaslyng et al. (2007). The impact of sensory quality of pork on consumer preference. Meat Science, 76(1), 61-73.Cannata et al. (2010). Effect of visual marbling on sensory properties and quality traits of pork loin. Meat Science, 85(3), 428-434.ISO 8586 (2012). Sensory analysis - general guidelines for the selection, training and monitoring of selected assessors and expert sensory asses-sors. International Standards Organisation publications.Lorenzo et al. (2014). Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured “Lacón” from Celta pig breed. Meat Science, 96(1), 211-223.Reis et al. (2010). Mapa de preferência. In V. P. R. Minim (Ed.), Análise Senso-rial: Estudos com consumidores (pp. 214-257). Viçosa: Ed. UFV.

Organoleptic properties of celta pig meat fed with traditional or commercial feed

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Organoleptic properties of celta pig meat fed with traditional or commercial feed

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