Check-All-That-Apply method for sensory characterization of pork from immunocastrated male pigs fed different oil sources

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Martins da Silva, Julia Pereira ; Almeida, Vivian Vezzoni ; Schinckel, Allan Paul ; Meira, Ariana Nascimento ; Monteiro Moreira, Gabriel Costa ; Pian, Laura Woigt ; de Campos, Debora ; Gomes, Julia Dezen ; Goncales, Janaina Lustosa ; Baccarin Dargelio, Mariana Damiames ; Patinho, Iliani ; Saldana, Erick ; Contreras-Castillo, Carmen Josefina ; Coutinho, Luiz Lehmann ; Luchiari Filho, Albino ; Costa Nunez, Amoracyr Jose ; Mello Cesar, Aline Silva

• Tipo de documento: Artigo Científico
• Fonte: CIENTIA AGRICOL; v. 80, p. 8-pg., 2023-01-01.

Resumo

In the last decade, other quality attributes have emerged as the main aspects that impact pork consumers acceptance, such as environmentally friendly production, nutritional value, and animal welfare. This study applies a Check-All-That-Apply (CATA) questionnaire for sensory characterization of loins from genetically lean immunocastrated male pigs fed diets containing either a standard commercial diet with 1.5 % soybean oil (control) or 3 % oil from either soybean oil (SO), canola oil (CO), or fish oil (FO) during the growing-finishing phases. Twenty CATA attributes for loin samples were generated. We interviewed 101 consumers to select all the CATA terms that they considered suitable to characterize sensory attributes of longissimus lumborum muscle samples of pigs from each dietary treatment. The CATA results indicated differences among pork loin samples depending on the source and inclusion level of dietary oil. Loins from pigs fed 3 % SO were characterized by a higher frequency of the "juicy texture" attribute (p < 0.05) and a lower frequency of the "dry texture" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. Moreover, loins from pigs fed 3 % SO had a lower citation frequency of the "tasteless" attribute (p < 0.05) compared to loins from 3 % FO-fed pigs. The attributes "cooked pork meat-like taste", "juicy texture", "tender texture", and "brightness" were placed close to the overall liking. "Tender texture", "juicy texture", "pork meat-like" (odor and taste), and "cooked pork meat-like taste" attributes were considered drivers of liking. Feeding genetically lean immunocastrated male pigs with diets containing 3 % SO may be advisable from a pork sensory quality perspective. (AU)

• Processo FAPESP: 18/26797-6 - Efeito da adição de ácido oléico na dieta de suínos sobre o perfil da resposta imunológica e de ácidos graxos de diferentes tecidos
• Beneficiário: Julia Pereira Martins da Silva
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica
• Processo FAPESP: 20/00743-7 - Adição de óleo de canola e peixe na dieta de suínos e seu efeito sobre parâmetros sensoriais da carne e perfil de ácidos graxos do tecido cerebral
• Beneficiário: Laura Woigt Pian
• Modalidade de apoio: Bolsas no Brasil - Iniciação Científica