Resumen de Utilidad de los parámetros instrumentales medidos a las 24 horas post mortem para predecir la calidad sensorial de la carne de la carne de la indicación geográfica protegida ''carne de la Sierra del Guadarrama'' al sexto día de maduración
E. Miguel, Esther Onega, Felipe Ruiz de Huidobro
It is well known that ageing produces changes in meat characteristics. Establishing an optimal time for meat aged consumption would be a useful tool for consumer information. It is therefore important to predict meat sensory quality before meat ageing. Instrumental and zootechnical variables measured at 24 hours post mortem are useful for a good prediction of sensory meat quality at the sixth day of ageing in samples of P.G.I. ''Carne de la Sierra del Guadarrama'. The best predictions are obtained for greasiness and flavour. Good predictions are also obtained for hardness and pleasantness, the number of chewings and juiciness.
