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Análise sensorial de carne Mertolenga (denominação de origem protegida- DOP) maturada
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Advisor(s)
Abstract(s)
A Raça Bovina Mertolenga é uma raça de bovinos, autóctone, com denominação de origem protegida, cuja carne, de qualidade objetiva já reconhecida, pode ainda ser valorizada organoleticamente com o processo de maturação. Existem dois tipos de maturação, a maturação seca, designada de dry-aged e a maturação húmida ou wet-aged. O objetivo deste estudo prende-se com a maturação de quatro vazias (longissimus dorsi), com uma duração de 14 dias de maturação seca, mais 28 dias de maturação húmida. Foram retiradas amostras aos 7º e 14º dias de maturação seca bem como aos 28º e 42º dias de maturação húmida. Realizaram-se diariamente medições de pH durante o período de maturação seca, bem como às duas amostras da maturação húmida para verificar quais os valores de pH e se se encontravam dentro dos parâmetros que, por si só, não viriam a ser um fator de alteração do curso natural de maturação. Calcularam-se as perdas por confeção. Com recurso à análise sensorial / testes de aceitação, avaliou-se a evolução das caraterísticas organoléticas do músculo em estudo combinando os dois tipos de maturação. Neste estudo foram usados testes de aceitação, inseridos nos ensaios afetivos, tendo como objetivo determinar o grau de aceitação de um produto pelos consumidores, utilizando para tal uma escala hedónica de nove níveis em que as caraterísticas analisadas remeteram a suculência de 1,3, tenrura de 2,1, sabor 1,0 e apreciação global de 1,7.
The Mertolenga Bovine Breed is a breed of native cattle with a protected designation of origin, whose meat of objective quality already recognized still can be organoleptically valued with the aging process. There are two types of aging, dry-aging, and wet-aging. The objective of this study is based on aging of four sirloins (longissimus dorsi), with a duration of 14 days of dry aging plus 28 days of wet aging. Samples were removed at the 7th and 14th days of dry aging as well as at the 28th and 42nd days of wet aging. pH measurements were performed daily during the dry maturation period as well as the two samples of wet maturation to verify which pH values were within the parameters which, by themselves, would not be a natural course factor of aging. The cooking losses of the samples were calculated. With the use of sensorial analysis / acceptance tests, the evolution of the organoleptic characteristics of the muscle in study were evaluated by combining two maturation methods. In this study, acceptance tests were used, inserted in the affective tests, aiming to determine the degree of acceptance of a product by consumers, using a hedonic scale of 9 levels in which the analyzed characteristics referred to a juiciness of 1,3, tenderness of 2,1, taste of 1,0 and general appreciation of 1,7.
The Mertolenga Bovine Breed is a breed of native cattle with a protected designation of origin, whose meat of objective quality already recognized still can be organoleptically valued with the aging process. There are two types of aging, dry-aging, and wet-aging. The objective of this study is based on aging of four sirloins (longissimus dorsi), with a duration of 14 days of dry aging plus 28 days of wet aging. Samples were removed at the 7th and 14th days of dry aging as well as at the 28th and 42nd days of wet aging. pH measurements were performed daily during the dry maturation period as well as the two samples of wet maturation to verify which pH values were within the parameters which, by themselves, would not be a natural course factor of aging. The cooking losses of the samples were calculated. With the use of sensorial analysis / acceptance tests, the evolution of the organoleptic characteristics of the muscle in study were evaluated by combining two maturation methods. In this study, acceptance tests were used, inserted in the affective tests, aiming to determine the degree of acceptance of a product by consumers, using a hedonic scale of 9 levels in which the analyzed characteristics referred to a juiciness of 1,3, tenderness of 2,1, taste of 1,0 and general appreciation of 1,7.
Description
Keywords
Carne Longissimus dorsi Maturação seca (dry-aged) Maturação húmida (wet-aged) Análise sensorial Mertolenga Hedónica Meat Consumer sensory acceptance Hedonic