RODRIGUES, Sandra    TEIXEIRA, Alfredo. Sensory evaluation of Bísaro pork meat products. []. , 40, spe, pp.441-450. ISSN 0871-018X.  https://doi.org/10.19084/RCA16207.

The objective of this study was to characterize the sensory quality of Bísaro pork meat and meat products. This characterization was performed by a trained taste panel that evaluated through a descriptive quantitative analysis specific attributes of the products under study, and a consumer’s panel who evaluated the level of satisfaction for each of the products. The procedures were performed according to the Portuguese standards. The results from the taste panel indicated that the Bísaro pork meat has excellent organoleptic qualities. It is a light meat, with moderately intense flavors and odors, very tender and juicy. Consumers considered the evaluated products as pleasant and fairy pleasant. They highlighted the “cachaço”, considering it very pleasant. The “cachaço”, a cured product, was punctuated by the taste panel as tender and juicy.

: sensory quality; panel of tasters; consumers; meat; Bísaro pork.

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