000074935 001__ 74935
000074935 005__ 20190709135732.0
000074935 0247_ $$2doi$$a10.3390/foods7060089
000074935 0248_ $$2sideral$$a107281
000074935 037__ $$aART-2018-107281
000074935 041__ $$aeng
000074935 100__ $$0(orcid)0000-0001-6420-6364$$aGuerrero, A.$$uUniversidad de Zaragoza
000074935 245__ $$aConsumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations
000074935 260__ $$c2018
000074935 5060_ $$aAccess copy available to the general public$$fUnrestricted
000074935 5203_ $$aDry cured meatcecina''is a traditional, although not well-known, dry product that could add value to cull ewes. Because of this, the aim of the study was to assess consumer acceptability of cecina'' from cull ewes finished with different levels of linseed (5, 10 or 15%) for different periods before slaughtering (30, 50 or 70 days). One hundred and fifty consumers evaluated colour acceptability, fatness and odour, flavour and overall acceptability of cecina'' from those 9 treatments. Additionally, habits of consumption of cured products and preferences for different species and willingness to pay for cecina'' were investigated. Linseed supplementation was identified as the most important factor for sensorial attributes (p < 0.01), with the preferred cecina'' being that with 5% and 10% supplementation. Feeding duration only modified the fatness acceptability (p < 0.01). Cecina'' from small ruminants is a product consumed occasionally by the majority of participants; however, it presented an adequate overall acceptability. Consequently, elaborating cecina'' would be a feasible strategy to improve the income of farmers.
000074935 536__ $$9info:eu-repo/grantAgreement/ES/UZ/UZ2011-CIE-229-378
000074935 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000074935 590__ $$a3.011$$b2018
000074935 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b35 / 135 = 0.259$$c2018$$dQ2$$eT1
000074935 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000074935 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000074935 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, M.D.$$uUniversidad de Zaragoza
000074935 700__ $$0(orcid)0000-0001-6955-355X$$aOlleta, J.L.$$uUniversidad de Zaragoza
000074935 700__ $$aMuela, E.
000074935 700__ $$aMacedo, R.M.G.
000074935 700__ $$aMacedo, F.A.F.
000074935 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000074935 773__ $$g7, 6 (2018), 89 [10 pp]$$pFoods$$tFoods$$x2304-8158
000074935 8564_ $$s204722$$uhttps://zaguan.unizar.es/record/74935/files/texto_completo.pdf$$yVersión publicada
000074935 8564_ $$s107412$$uhttps://zaguan.unizar.es/record/74935/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000074935 909CO $$ooai:zaguan.unizar.es:74935$$particulos$$pdriver
000074935 951__ $$a2019-07-09-13:07:37
000074935 980__ $$aARTICLE