Autor(es):
Rodrigues, Sandra 
; Teixeira, A.
Data: 2013
Identificador Persistente: http://hdl.handle.net/10198/8732
Origem: Biblioteca Digital do IPB
Assunto(s): Lamb; GPA; Sensory evaluation
Detalhes do Documento
Use of generalized Procrustes analysis (GPA) to test the effects of sex and car...
Descrição
Generalized Procrustes analysis (GPA) was used to test the sensory attributes of Terrincho lamb meat, a product with Protected Designation of Origin (PDO) labelling. Effects of sex and carcass weight on the following sensory attributes: toughness, juiciness, flavour intensity, odour intensity, stringiness, and level of sweetness were tested. Tests were performed on 28 females and 29 males placed within three classes of carcass weight, 3 to 9 kg. Meat sensory quality was evaluated, within five sessions, by a trained taste panel. Meat was cooked in a conventional oven, cut into pieces, and delivered to the panel for evaluation. Data were analyzed using a GPA to minimize differences between assessors. Two factors explained 72.76% of the total variability. The panel did not clearly detect sex effects, yet could differentiate meat by carcass weight as heavier animals were toughest and had more intense odour and flavour, whilst light animals were most succulent.
Generalized Procrustes analysis (GPA) was used to test the sensory attributes of Terrincho lamb meat, a product with Protected Designation of Origin (PDO) labelling. Effects of sex and carcass weight on the following sensory attributes: toughness, juiciness, flavour intensity, odour intensity, stringiness, and level of sweetness were tested. Tests were performed on 28 females and 29 males placed within three classes of carcass weight, 3 to 9 kg. Meat sensory quality was evaluated, within five sessions, by a trained taste panel. Meat was cooked in a conventional oven, cut into pieces, and delivered to the panel for evaluation. Data were analyzed using a GPA to minimize differences between assessors. Two factors explained 72.76% of the total variability. The panel did not clearly detect sex effects, yet could differentiate meat by carcass weight as heavier animals were toughest and had more intense odour and flavour, whilst light animals were most succulent.
Tipo de Documento
Artigo
Idioma Inglês
Idioma Inglês
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