74935 20190709135732.0 doi 10.3390/foods7060089 sideral 107281 ART-2018-107281 eng (orcid)0000-0001-6420-6364 Guerrero, A. Universidad de Zaragoza Consumer Acceptability of Dry Cured Meat from Cull Ewes Reared with Different Linseed Supplementation Levels and Feeding Durations 2018 Access copy available to the general public Unrestricted Dry 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. info:eu-repo/grantAgreement/ES/UZ/UZ2011-CIE-229-378 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 3.011 2018 FOOD SCIENCE & TECHNOLOGY 35 / 135 = 0.259 2018 Q2 T1 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion (orcid)0000-0001-6166-7499 Sañudo, C. Universidad de Zaragoza (orcid)0000-0002-8180-8663 Campo, M.D. Universidad de Zaragoza (orcid)0000-0001-6955-355X Olleta, J.L. Universidad de Zaragoza Muela, E. Macedo, R.M.G. Macedo, F.A.F. 2008 700 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Producción Animal 7, 6 (2018), 89 [10 pp] Foods Foods 2304-8158 204722 http://zaguan.unizar.es/record/74935/files/texto_completo.pdf Versión publicada 107412 http://zaguan.unizar.es/record/74935/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:74935 articulos driver 2019-07-09-13:07:37 ARTICLE