Low Protein and âAlperujoâ Diet Do Not Affect Consumersâ Acceptability of Iberian Crossbreed Dry-Cured Loins

M. Font-i-Furnols; J. GarcÃ­a-GudiÃ±o; A. Brun; M. Gispert; J. Perea- MuÃ±oz; J. GarcÃ­a-Casco; E. GonzÃ¡lez; I. Blanco-Penedo

Low Protein and âAlperujoâ Diet Do Not Affect Consumersâ Acceptability of Iberian Crossbreed Dry-Cured Loins

äº63rd International Congress of Meat Science and Technology

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M. Font-i-Furnols

M. Font-i-Furnols ¹IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain

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J. GarcÃa-GudiÃ±o

J. GarcÃa-GudiÃ±o ¹IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain

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A. Brun

A. Brun ¹IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain

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M. Gispert

M. Gispert ¹IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain

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J. Perea- MuÃ±oz

J. Perea- MuÃ±oz ²UCO, Campus Universitario de Rabanales, Ctra.N-IV, km 396, 14014 CÃ³rdoba, Spain

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J. GarcÃa-Casco

J. GarcÃa-Casco ³INIA, Centro de I+D en Cerdo IbÃ©rico â INIA. Ctra. Ex101, km 4,7 06300 Zafra, Spain

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E. GonzÃ¡lez

E. GonzÃ¡lez ⁴UEX, Ctra. de CÃ¡ceres s/n, 06071 Badajoz, Spain

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I. Blanco-Penedo

I. Blanco-Penedo ¹IRTA, Finca Camps i Armet, 17121 Monells, Girona, Spain
⁵SLU, Department of Clinical Sciences. Box 7054. 750 07 Uppsala, Sweden; maria.font@irta.cat

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Page Range:: 764â765

DOI:: https://doi.org/10.3920/9789086868605_340

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The aim of the present work was to evaluate the inclusion of low protein and âalperujoâ in the diet of crossbreed Iberian pigs in the sensory acceptability of dry-cured loin by consumers. For this purpose, loins from 28 pigs fed 3 diets (control, low protein diet and diet with âalperujoâ) were dry-cured. Their appearance, color, marbling, odor, taste, raw meat sensation, salty and overall acceptability were evaluated in Barcelona and CÃ³rdoba by 201 consumers. Results show no significant (P>0.05) effect of the diet on the scores given by consumers on any of the attributes. It can be concluded that low protein and âalperujoâ diet do not affect the consumersâ sensory acceptability of dry-cured loin.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

åºçç¤¾:: Wageningen Academic

å°å·åºçæ¥æ:: 15 Nov 2017

Subjects
- Life Sciences

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Low Protein and âAlperujoâ Diet Do Not Affect Consumersâ Acceptability of Iberian Crossbreed Dry-Cured Loins

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