This work had an objective to evaluate the sensory quality of
two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black
pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8
males from each breed. Animals had 80 - 100 kg of live weight. The longissimus muscle between the 5th thoracic vertebra and the 10th lumbar vertebra was used in the
analysis. Sensory analysis was performed by a trained taste panel of 10
elements, in 5 sessions. All evaluation conditions were standardized, and the
attributes studied were odor intensity, toughness, juiciness and flavor intensity.
The taste panel found differences mainly between breeds. The panellists scored
Preto Alentejano meat as being
juicier, tenderer, and with richer taste
than Commercial meat. The higher juiciness score of Preto Alentejano meat was probably attributable to the higher
intramuscular fat content compared with Commercial meat. The Commercial pork was
characterized mainly by high toughness.