This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 males f...This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 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. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.展开更多
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 u...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.展开更多
文摘This work aimed to evaluate the physical-chemical characteristics of pork from a local breed （Portuguese black pork called Preto Alentejano） and a commercial breed. Sixteen animals were used, 4 females and 4 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. Samples were analysed for protein, fat, pigments, ashes, dry mater, water-holding capacity, and texture. Results of fat and pigments contents indicate signiifcant （P〈0.05 and P〈0.01） differences for all treatments. For protein, ashes, dry mater, water-holding capacity and texture, no signiifcant differences were found for sex. In the analysis of fatty acids composition, ten were detected, being the main ones C16：0, C18：0, C16：1, C18：1, C18：2. There was a predominance of monounsaturated fatty acids （MUFA）, followed by saturated （SFA） and polyunsaturated （PUFA）. Differences were signiifcant for sex （P〈0.01） and breed （P〈0.01）. Preto Alentejano breed and females presented the higher percentages of SFA （P〈0.01） and MUFA （P〈0.001） fatty acids. Differences between breeds might be due to breed production system and feed differences.
文摘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.
