DESCRIPTIVE SENSORY PROPERTIES OF CECINA DE LEÓN

Main Article Content

D. RODRÍGUEZ-LÁZARO
M. HERNÁNDEZ-PÉREZ
R. CAPITA
C. ALONSO-CALLEJA

Keywords

cecina, dry-cured meat, quantitative descriptive analysis

Abstract

Cecina de León is the Protected Geographical Indication of a dry-cured beef produced in Northwest Spain. A Quantitative Descriptive Analysis (QDA)® of three types of Cecina de León pieces (thick flank or babilla, silverside or contra, and topside or tapa) was performed by a trained 10-member sensory panel using an intensity non-structured 10-cm length scale. Average sensory scores varied between 3.14±1.54 (beef flavour) and 6.95±1.26 (brightness of lean). Contra pieces showed lower percentage of unacceptable scores (9.57%) than babilla (10.24%) or tapa (13.09%). Frequency of unacceptable values was lower for appearance (4.09%) than for flavour (15.32%) or texture (8.79%) attributes.

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