CALIDAD SENSORIAL Y PÉRDIDAS POR COCCIÓN EN CARNE DE CERDO: EFECTO DEL SEXO Y FUENTE DE SELENIO.

This study investigated the effect of the sources of selenium, sex, and their interaction in the cooking loss and sensory quality, in pork meat. Eighteen pigs were used, with an average initial weight of 70 kg, which were divided into two treatments; the first treatment was assigned a commercial diet with 0,30 ppm inorganic selenium and the second treatment a diet with 0,30 ppm organic selenium (Prokel Selenio™). After the 72 h postmortem, were determined cooking loss (traditional method and an alternative method). The sensory evaluation was carried out through a descriptive analysis profile and a 2-altemative forced choice Test (2 AFC). The results were evaluated with a 2² factorial experimental design, showing a statistically significant effect of the sex factor, in cooking loss. Differences were also found in color; the judges determined that the diets supplemented with organic selenium presented a lighter color than those from pigs fed with diets supplemented with inorganic selenium. The source of selenium and the interaction with the sex, do not have a statistically significant effect on the cooking loss and sensory quality of meat. [ABSTRACT FROM AUTHOR]