Abstracto
- The study aimed to evaluate the sensory perception of San Pedreño Creole pork. An experiment was planned with 39 untrained consumers who were presented with San Pedreño Creole pork and Commercial pork in an over-switching design with three times and six tables. The samples (A, for San Pedreño and B, for Commercial meat) were coded considering a crossover design in two presentation sequences: ABA and BAB. The samples were evaluated on a seven-point hedonic scale: consumer perception of attributes such as tenderness, juiciness, pork flavour, atypical flavour, and overall acceptance, considering categories from 1 (extremely dislike) to 7 (extremely like). Data were analysed using a cumulative model with a logit link function for hedonic response on an ordinal scale. San Pedreño Creole pork had a higher cumulative probability of receiving a rating in the categories «I like it a lot» and «I like it extremely» for attributes such as juiciness (25.5% vs. 13.2%), tenderness (25.7% vs. 11.8%), atypical flavour (47.2% vs. 25.0%) and general acceptance (45.8% vs. 25.6%) compared to Commercial pork. ©Los autores. Este artículo es publicado por la Rev Inv Vet Perú de la Facultad de Medicina Veterinaria, Universidad Nacional Mayor de San Marcos. Este es un artículo de acceso abierto, distribuido bajo los términos de la licencia Creative Commons Atribución 4.0 Internacional (CC BY 4.0) [https://creativecommons.org/licenses/by/4.0/deed.es] que permite el uso, distribución y reproducción en cualquier medio, siempre que la obra original sea debidamente citada de su fuente original
