Resumo

CASTRO-RIOS, KATHERIN  e  NARVAEZ-SOLARTE, WILLIAM. SENSORY QUALITY AND COOKING LOSS IN PORK MEAT: EFFECT OF SEX AND SOURCE OF SELENIUM. Rev.Bio.Agro [online]. 2013, vol.11, n.1, pp.130-135. ISSN 1692-3561.

This study investigated the effect of the sources of selenium, sex, and their interaction in the cooking loss and sensory quality, in pork meat. Eighteen pigs were used, with an average initial weight of 70kg, which were divided into two treatments; the first treatment was assigned a commercial diet with 0,30ppm inorganic selenium and the second treatment a diet with 0,30ppm organic selenium (ProkelSelenio™). After the 72h postmortem, were determined cooking loss (traditional method and an alternative method). The sensory evaluation was carried out through a descriptive analysis profile and a 2-altemative forced choice Test (2 AFC). The results were evaluated with a 22 factorial experimental design, showing a statistically significant effect of the sex factor, in cooking loss. Differences were also found in color; the judges determined that the diets supplemented with organic selenium presented a lighter color than those from pigs fed with diets supplemented with inorganic selenium.The source of selenium and the interaction with the sex, do not have a statistically significant effect on the cooking loss and sensory quality of meat.

Palavras-chave : Sensory profile; Water holding capacity; Meat quality.

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