Estudio de consumidores en laboratorio y hogar: Dos estrategias para determinar la calidad de carne en pequeños rumiantes

• A. Guerrero ^[1] ; M.M. Campo ^[1] ; I. Cilla ^[1] ; J.L. Olleta ^[1] ; M.H. Alcalde ^[2] ; A. Horcada ^[2] ; C. Sañudo ^[1]
  1. [1] Universidad de Zaragoza

     Universidad de Zaragoza

     Zaragoza, España

     
  2. [2] Universidad de Sevilla

     Universidad de Sevilla

     Sevilla, España

     
• Localización: XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza / Jorge Hugo Calvo Lacosta (aut.), Isabel Casasús Pueyo (aut.), Margalida Joy Torrens (aut.), Javier Álvarez Rodríguez (aut.), Luis Varona Aguado (aut.), Begoña Panea Doblado (aut.), Carlos Calvete Margolles (aut.), Joaquim Barcells Teres (aut.), Vol. 2, 2013, ISBN 978-84-695-7684-7, págs. 661-663
• Idioma: español
• Títulos paralelos:
  • Consumers’ study under laboratorial and home conditions: Two strategies to evaluate meat quality in small ruminants
• Enlaces
  • Texto Completo Libro  1 (pdf)   2 (pdf) 
• Resumen

  • Meat of 60 sucking males from 5 Spanish goat breeds (n =10 each) (Moncaína: MO; Pirenaica: PI; Negra Serrana: NS and Blanca Celtibérica: BC meat purpose, and Murciano-Granadina: MG, dairy purpose) and 10 from Churra (CH) dairy ovine breed with PGI, were compared under two different consumer tests (laboratory and home). Under laboratorial conditions differences between breeds were found in flavour (p<0.01), tenderness and overall acceptability scores (p<0.001). Under home conditions, no differences were showed in flavour, but differences were kept in tenderness (p<0.01) and overall appraisal (p<0.05). In both tests, the most appreciated (overall) were MG, CH and MO. Punctuations of overall acceptability were globally higher at home than in laboratorial conditions. PCA was similar in both tests. Some goat breeds had similar acceptability scores than the meat from CH lambs, which had a PGI label.