Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

González‐Mohíno, Alberto; Ventanas, Sonia; Estévez, Mario; Olegário, Lary Souza

doi:10.3390/foods10091983

Cited by 11 publications

(3 citation statements)

References 27 publications

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“…Multi‐sip TDS gives a better picture of what the consumer experiences while consuming the entire bottle/serving as opposed to just taking one sip of the product. This method has been used to evaluate sweeteners (Zorn et al., 2014), wine (Silva et al., 2018), chocolate dessert (Morais et al., 2014), chocolate and coffee (Olegario et al., 2020), and Iberian dry‐cured loins (González‐Mohino et al., 2021).…”

Section: Past—the Evolution Of Temporal Methodsmentioning

confidence: 99%

A Timely Application—Temporal methods, past, present, and future

Keefer

Rovai

Drake

2023

Journal of Food Science

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Eating is a dynamic experience, and temporal sensory methods have been proposed to document how products change over the course of consumption or use (nonfood). A search of online databases yielded approximately 170 sources related to temporal evaluation of food products that were compiled and reviewed. This review summarizes the evolution of temporal methodologies (past), offers guidance in selecting appropriate methods (present), and provides insights into the future of temporal methodologies in the sensory space. Temporal methods have evolved to document a variety of characteristics in food products including how the intensity of a specific attribute changes over time (Time-Intensity), which specific attribute is dominant at each time during evaluation (Temporal Dominance of Sensations), which attributes are present at each time point during evaluation (Temporal Check-All-That-Apply), and many others (Temporal Order of Sensations, Attack-Evolution-Finish, and Temporal Ranking). In addition to documenting the evolution of temporal methods, this review considers the selection of an appropriate temporal method based on the objective and scope of research. When choosing a temporal method, researchers should also consider the selection of panelists to perform the temporal evaluation. Future temporal research should focus on validation of new temporal methods and explore how methods can be implemented and improved to add to the usefulness of temporal techniques for researchers. K E Y W O R D Sreview, temporal check-all-that-apply, temporal dominance of sensations, temporal methods, time-intensity

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Section: Past—the Evolution Of Temporal Methodsmentioning

confidence: 99%

A Timely Application—Temporal methods, past, present, and future

Keefer

Rovai

Drake

2023

Journal of Food Science

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“…Considering these results, it is necessary to stand out that the sensory evaluation is more effective than the physicochemical and textural determinations studied to discriminate between the commercial categories of dry-cured pork loin, as the application of novel sensory techniques pointed out [49]. Moreover, it is important to know that in fresh loins, physicochemical and textural parameters showed a samples distribution similar to sensory attributes in dry-cured loins [20].…”

Section: Quality Parameters Of Dry-cured Loinsmentioning

confidence: 99%

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

Jiménez

González‐Mohíno

Rufo

et al. 2022

Eur Food Res Technol

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The aim of this study was to evaluate the ability of ultrasound inspection and quality determinations to characterize two commercial categories of dry-cured pork loin, labelled as green (GL) and red (RL). For this objective, ultrasound inspection was carried out for two different frequencies (500 and 1000 kHz), considering parameters of ultrasonic pulse velocity (UPV), frequency components related to the fast Fourier transform (FFT), and variables related to the attenuation. Physicochemical (moisture and fat content, water activity, instrumental color), instrumental texture (TPA) and sensory analyses (QDA) were also carried out. Moreover, quality and ultrasonic parameters were subjected to a correlation analysis (Pearson). Several physicochemical, instrumental texture and sensory parameters allowed to discriminate the dry-cured loin category. Moreover, high significant correlations were found among quality and acoustics parameters. Thus, ultrasound inspection can determine quality parameters indirectly without the limitations of traditional methodologies, postulating as a tool for characterizing dry-cured loin samples of different category with a promising predictive nature. This work has showed new findings for dry-cured meat products that may be of interest to the meat industry.

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“…These factors play a crucial role in determining consumer preferences and satisfaction as they effect the sensory characteristics of the food. The dry-cured loin is a popular product consumed worldwide and is made from one of the most valuable muscle cuts of the pork carcass ( Longissimus thoracis et lumborum (LTL) muscle) [ 1 ]. Food traditions and cultural practices have an impact on customer eating behaviours and preferences [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

Argemí-Armengol,

Álvarez-Rodríguez,

Tor

et al. 2024

Animals

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Two of the main issues related to cured meat products are castration to avoid boar taint and the hefty reliance on soybean meal to feed pigs. However, data on the effects of immunocastration in pigs and alternative crop protein feeds on the sensory traits and consumers’ acceptance of dry-cured loin are still limited. A preliminary study was conducted on the effect of sex type (surgical castrated male pigs and immunocastrated male and female pigs, at approximately 140 kg in weight and 7 months of age) and animal diet (pea vs. soya) on dry-cured loins. The study involved a sensory evaluation of six treatments, with a 3 × 2 factorial design, conducted by trained panellists and untrained consumers in Spain (n = 126) and Portugal (n = 80). The consumers were also checked for their skatole sensitivity using a pure substance. The results showed that the pea-based diet was significantly different (p < 0.001) from the soy-based diet, as determined by a trained panel of surgically castrated male pigs, although the immunocastration treatments were not split. Dry-cured loin from immunocastrated male pigs fed with peas was considered tenderer and juicier (p < 0.05) than those fed soya-based diets. The untrained consumer panel scored higher on the sensory traits (flavour, juiciness, and overall liking) from the loin samples of surgically castrated male pigs fed a pea diet. All consumers scored similarly in boar taint detection. This study demonstrates the applicability of the pea-based diet for the feeding of pigs destined for cured meat and highlights immunocastration as a tool that does not compromise the skatole detection score.

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Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

Cited by 11 publications

References 27 publications

A Timely Application—Temporal methods, past, present, and future

A Timely Application—Temporal methods, past, present, and future

Dry-cured loin characterization by ultrasound physicochemical and sensory parameters

A Preliminary Evaluation of Sex and Dietary Field Pea Effects on Sensory Characteristics of Dry-Cured Loins

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