N
o
te
s
6
5
th I
n
te
rn
a
ti
o
n
a
l
C
o
n
g
re
s
s
o
f
M
e
a
t
S
c
ie
n
c
e
a
n
d
T
e
c
h
n
o
lo
g
y
69
B
o
o
k
o
f
A
b
s
tr
a
c
ts
| M
ond
a
y
, 05 A
ugu
s
t, 2
0
19 |
P
o
s
te
rs
e
s
s
io
n
s
a
n
d
D
is
c
u
s
s
io
n
P-0
1-19
Orga
nolep
tic proper
tie
s of cel
ta pi
g me
a
t f
e
d wi
th tr
adi
tion
a
l or com
merci
a
l f
e
e
d
(#3
4
6
)
S
o
l Z
a
muz
1 , L
a
ur
a P
urriño
s
1 , A
lbe
rt
o Brugia
pa
g
lia
2 , Da
n
iel F
ra
nc
o
1 , P
a
ulo M
uneka
ta
1 , M
iria
n P
a
te
ir
o
1 , L
a
ur
a C
u
ti
llas
-B
a
rr
e
ir
o
1 ,
Jo
s
e M
. L
orenzo
1
1 C
e
n
tr
o T
e
cno
lo
gic
o de la Ca
rne, Our
e
n
s
e, S
pa
in;
2 U
n
iv
e
rsi
ty of T
urin
, D
e
pa
rt
me
n
t of A
g
ric
ul
tur
al
, F
or
e
s
t a
nd F
ood S
c
ie
nc
e
s
, Grug
lias
c
o
, T
orino
, I
tal
y
In
trod
uc
tion
he
or
ga
no
le
p
tic
a
tt
ri
bu
te
s
of
me
a
t
a
re
us
ual
ly
c
on
side
re
d
k
e
y
fac
tor
s
to
as
-s
e
s
s
me
a
t
qual
it
y
,
a
mong
w
h
ic
h
the
s
e
n
s
or
y
ac
c
e
p
tabi
lit
y
is
a
m
ajor
fac
tor
to
addr
e
s
s
the
c
on
s
ume
rs
pr
e
fe
re
nc
e
s
, w
h
ic
h
c
a
n
ul
tim
a
tel
y
a
ffe
c
t
the
ir
pur
-c
h
asing
in
te
n
tion
.
C
el
ta
pig
is
a
n
a
ti
v
e
br
e
e
d
of
G
al
ic
ia
(NW
S
pa
in)
h
ig
h
ly
a
ppr
e
c
ia
te
d
b
y
it
s
s
uc
c
ule
n
t
me
a
t.
M
or
e
o
v
e
r,
pr
ev
ious
s
tud
ie
s
h
a
v
e
sho
wn
the
in
flue
nc
e
of
d
iet
a
nd
sla
ug
h
te
r
we
ig
h
t
in
the
n
u
tri
tion
al
qual
it
y
of
me
a
t
(L
or
e
n
z
o
et
al
.,
201
4
).
C
h
a
nge
s
in
the
p
h
ysic
oc
he
m
ic
al
pr
ope
rt
ie
s
of
me
a
t
c
ould
mod
if
y
the
s
e
n
s
orial
c
h
a
rac
te
ri
s
tic
a
nd
in
flue
nc
e
the
ac
c
e
p
ta
nc
e
of
c
on
s
ume
rs
.
T
he
a
im
of
th
is
s
tud
y
w
as
to
ev
alua
te
the
e
ffe
c
t
of
fe
e
d
ing
(t
ra
-d
it
ion
al fe
e
d (C) a
nd c
om
me
rc
ial fe
e
d (F
)) a
nd sla
ug
h
te
r we
ig
h
t (
lo
w we
ig
h
t
(L
w) a
nd h
ig
h we
ig
h (H
w)) on the s
e
n
s
or
y a
tt
ri
bu
te
s of C
el
ta pig me
a
t.
M
ethods
he
or
ga
no
le
p
tic
a
tt
ri
bu
te
s
of
me
a
t
a
re
us
ual
ly
c
on
side
re
d
k
e
y
fac
tor
s
to
as
-s
e
s
s
me
a
t
qual
it
y
,
a
mong
w
h
ic
h
the
s
e
n
s
or
y
ac
c
e
p
tabi
lit
y
is
a
m
ajor
fac
tor
to
addr
e
s
s
the
c
on
s
ume
rs
pr
e
fe
re
nc
e
s
, w
h
ic
h
c
a
n
ul
tim
a
tel
y
a
ffe
c
t
the
ir
pur
-c
h
asing
in
te
n
tion
.
C
el
ta
pig
is
a
n
a
ti
v
e
br
e
e
d
of
G
al
ic
ia
(NW
S
pa
in)
h
ig
h
ly
a
ppr
e
c
ia
te
d
b
y
it
s
s
uc
c
ule
n
t
me
a
t.
M
or
e
o
v
e
r,
pr
ev
ious
s
tud
ie
s
h
a
v
e
sho
wn
the
in
flue
nc
e
of
d
iet
a
nd
sla
ug
h
te
r
we
ig
h
t
in
the
n
u
tri
tion
al
qual
it
y
of
me
a
t
(L
or
e
n
z
o
et
al
.,
201
4
).
C
h
a
nge
s
in
the
p
h
ysic
oc
he
m
ic
al
pr
ope
rt
ie
s
of
me
a
t
c
ould
mod
if
y
the
s
e
n
s
orial
c
h
a
rac
te
ri
s
tic
a
nd
in
flue
nc
e
the
ac
c
e
p
ta
nc
e
of
c
on
s
ume
rs
.
T
he
a
im
of
th
is
s
tud
y
w
as
to
ev
alua
te
the
e
ffe
c
t
of
fe
e
d
ing
(t
ra
-d
it
ion
al fe
e
d (C) a
nd c
om
me
rc
ial fe
e
d (F
)) a
nd sla
ug
h
te
r we
ig
h
t (
lo
w we
ig
h
t
(L
w) a
nd h
ig
h we
ig
h (H
w)) on the s
e
n
s
or
y a
tt
ri
bu
te
s of C
el
ta pig me
a
t.
R
e
s
ul
ts
T
he
re
s
ul
ts
of
the
Q
DA
of
C
el
ta
pig
loin
s
a
re
sho
wn
in
F
igur
e
1.
Sig
n
if
ic
a
n
t
d
iffe
re
nc
e
s
(
P
<0
.05
)
in
c
o
lor
in
te
n
si
ty
,
m
a
rb
ling
,
te
nde
rne
s
s
a
nd
juic
ine
s
s
we
re
o
b
s
e
rv
e
d
.
T
he
C
-H
w
sa
m
p
le
s
re
c
e
iv
e
d
the
h
ig
he
s
t
s
c
or
e
s
in
the
s
e
a
tt
ri
bu
te
s
. R
e
ga
rd
ing
P
C
A
, the
fir
s
t
two
c
om
pone
n
ts
(F
igur
e
2)
ac
c
um
ula
te
d
94.55%
of
to
tal
v
a
ria
nc
e
(F1
=
8
3.95%
a
nd
F2
=
10
.60%,
fir
s
t
a
nd
s
e
c
ond
princ
ipal
c
om
pone
n
ts
,
re
s
pe
c
ti
v
el
y).
T
h
is
ou
tc
ome
is
in
ac
c
or
da
nc
e
w
ith
R
e
is
et
al
.
(201
0
),
w
ho
a
rgue
d
th
a
t
to
s
ele
c
t
princ
ipal
c
om
pone
n
ts
,
the
ac
-c
um
ula
te
d
pe
rc
e
n
ta
ge
of
v
a
ria
nc
e
h
as
to
be
e
qual
or
g
re
a
te
r
th
a
n
7
0%.
T
he
P
C
A
ind
ic
a
te
d
th
a
t
c
o
lor
,
te
nde
rne
s
s
,
a
nd
fla
v
or
we
re
loc
a
te
d
in
the
sa
me
quadr
a
n
t
w
ith
C
-H
w
.
T
h
is
ou
tc
ome
a
g
re
e
s
w
ith
the
da
ta
re
por
te
d
b
y
Ca
n
-n
a
ta
et
al
.
(201
0
)
w
ho
o
b
s
e
rv
e
d
th
a
t
h
ig
h
ly
m
a
rb
le
d
por
k
loin
s
al
s
o
re
c
e
iv
e
d
sig
n
if
ic
a
n
tl
y
h
ig
h
s
c
or
e
s
on
juic
ine
s
s
a
nd
te
nde
rne
s
s
a
tt
ri
bu
te
s
.
In
add
it
ion
,
the
H
C
A
w
as
a
pp
lie
d
to
da
ta
a
nd
th
re
e
g
roup
s
w
ith
d
iffe
re
n
t
pr
e
fe
re
nc
e
pr
of
ile
s
we
re
ge
ne
ra
te
d
.
T
he
P
R
E
FMA
P
ind
ic
a
te
d
th
a
t
the
a
pp
lie
d
model
w
as
sig
n
if
ic
a
n
t
for
Gr
oup
1
a
nd
2
(P
r>F
=
0
.00
4
a
nd
0
.4
5,
re
s
pe
c
ti
v
el
y).
E
x
-te
rn
al
pr
e
fe
re
nc
e
m
a
pping
a
nd
c
on
tour
p
lo
t
(F
igur
e
3
)
sho
we
d
a
re
as
th
a
t
80
a
nd
100%
of
c
on
s
ume
rs
we
re
sa
ti
s
fie
d
w
ith
fr
e
sh
loin
o
b
ta
ine
d
fr
om
C
-H
w
a
nd
C
-L
w
tr
e
a
tme
n
ts
. T
he
h
ig
h
pr
e
fe
re
nc
e
v
alue
s
for
the
s
e
tr
e
a
tme
n
ts
c
ould
be
a
tt
ri
bu
te
d
to
the
h
ig
h
s
c
or
e
s
o
b
ta
ine
d
for
te
nde
rne
s
s
a
nd
juic
ine
s
s
a
tt
ri
-bu
te
s
.
T
h
is
h
ypo
the
si
s
is
s
uppor
te
d
b
y
the
da
ta
o
b
ta
ine
d
b
y
A
asl
yng
et
al
.
(2007
),
w
ho
re
por
te
d
th
a
t
c
on
s
ume
r
pr
e
fe
re
nc
e
w
as
po
si
ti
v
el
y
as
s
oc
ia
te
d
w
ith t
e
nde
rne
s
s a
nd juic
ine
s
s in por
k loin
s
.
Concl
u
sion
F
e
e
d
ing
a
nd
sla
ug
h
te
r
we
ig
h
t
in
flue
nc
e
d
the
s
e
n
s
orial
pe
rc
e
p
tion
of
c
o
lor
,
m
a
rb
ling
,
te
nde
rne
s
s
a
nd
juic
ine
s
s
of
C
el
ta
pig
loin
s
.
T
he
h
ig
h
pe
rc
e
n
ta
ge
of
c
on
s
ume
rs
sa
ti
s
fie
d
w
ith
the
loin
s
o
b
ta
ine
d
fr
om
C
-H
w
tr
e
a
tme
n
t
s
uppor
t
the
us
e
of
tr
ad
it
ion
al
fe
e
d
a
nd
h
ig
h
we
ig
h
t
sla
ug
h
te
r
to
pr
oduc
e
C
el
ta
pig
loin in the c
ond
it
ion
s us
e
d in the pr
e
s
e
n
t s
tud
y
.
A
cknow
le
d
gemen
ts
A
u
thor
s
a
re
g
ra
te
ful
to
Xun
ta
de
G
al
ic
ia
for
the
fin
a
nc
ial
s
uppor
t
(P
ro
je
c
t
F
E
A
D
E
R
201
7/038B).
F
in
a
nc
ial
s
uppor
t
fr
om
the
A
ge
nc
ia
E
s
ta
tal
de
In
v
e
s
ti
-gac
ión
for
s
uppor
ting
of
S
o
l
Z
a
m
uz
(P
T
A201
7-141
56-I).
P
a
ulo
E
. S
. M
unek
a
ta
ac
kno
w
le
dge
s
po
s
tdoc
tor
al
fel
lo
wsh
ip
s
uppor
t
fr
om
M
in
is
tr
y
of
E
c
onom
y
a
nd
C
om
pet
it
iv
e
ne
s
s
(M
IN
E
CO
,
S
pa
in)
“J
ua
n
de
la
C
ie
rv
a”
pr
og
ra
m
(F
JCI
-201
6-2
94
86
).
R
e
ference
s
A
asl
yng
et
al
.
(2007
).
T
he
im
pac
t
of
s
e
n
s
or
y
qual
it
y
of
por
k
on
c
on
s
ume
r
pr
e
fe
re
nc
e
.
M
e
a
t S
c
ie
nc
e
,
7
6
(1
), 6
1-7
3.
Ca
n
n
a
ta
et
al
.
(201
0
).
E
ffe
c
t
of
v
is
ual
m
a
rb
ling
on
s
e
n
s
or
y
pr
ope
rt
ie
s
a
nd
qual
it
y t
ra
it
s of por
k loin
.
M
e
a
t S
c
ie
nc
e
,
85
(3
), 428
-4
3
4.
ISO
8
586
(201
2).
S
e
n
s
or
y
a
n
al
ysi
s
-
ge
ne
ral
guidel
ine
s
for
the
s
ele
c
tion
,
tr
a
in
ing
a
nd
mon
it
oring
of
s
ele
c
te
d
as
s
e
s
s
or
s
a
nd
ex
pe
rt
s
e
n
s
or
y
as
s
e
s
-s
or
s
. I
n
te
rn
a
tion
al S
ta
nda
rd
s Or
ga
n
isa
tion pub
lic
a
tion
s
.
L
or
e
n
z
o
et
al
. (201
4
).
E
ffe
c
t
of
the
inc
lusion
of
c
he
s
tn
u
t
in
the
fin
ish
ing
d
iet
on
v
o
la
ti
le
c
om
pound
s
during
the
m
a
n
u
fac
tur
e
of
dr
y
-c
ur
e
d
“L
ac
ón
”
fr
om
C
el
ta
pig br
e
e
d
.
M
e
a
t S
c
ie
nc
e
,
96
(1
), 2
11-2
2
3.
R
e
is
et
al
. (201
0
).
M
a
pa
de
pr
e
fe
rê
nc
ia
. I
n
V
. P
. R
. M
in
im
(E
d
.),
A
n
ál
ise
S
e
n
so
-rial
: Es
tud
o
s c
o
m c
o
n
s
umi
d
o
re
s
(
pp. 2
14
-25
7
). V
iç
o
sa
: E
d
. U
F
V
.
