Resumen de Utilidad de los parámetros instrumentales medidos a los tres días post mortem para predecir la calidad sensorial de la carne de la Sierra del Guadarrama'' al sexto dia de maduración
E. Miguel, Esther Onega, Felipe Ruiz de Huidobro
Establishing an optimal time for aged meat comsumption would be a useful tool for consumer information. It is therefore important to predict sensory quality of aged meat before the ageing process. When instrumental variates are measured at 3 days of ageing, the worst predictions are obtained for hardness, number of chewings and, specially, pleasantness assessed at six days. Juiciness is better predicted by instrumental variates at 3 days of ageing. Instrumental and zootechnical variables measured at 24 hours post mortemare more useful to predict sensory meat quality at the sixth day of ageing in samples of P.G.I. ''Carne de la Sierra del Guadarrama'' than by those measured at 3 days of ageing
