The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

Table 1

Definition of the sensory attributes.

Attribute	Definition
ODOUR
Smoked meat	Typical of dry fermented meat
Dried meat	Typical of dry fermented meat
Sharp	Irritating impression when smelling
Rancid	Off-flavour associated with changes in fat oxidation; lack of freshness
Other	Other sensations, out of the list
APPERANCE and TEXTURE
Meat colour	Intensity of the red colour associated to the meat
Homogeneity of colour	Uniform distribution of red colour typical of dry fermented meat
Juiciness	Perception of the amount of water released by the product during mastication
FLAVOUR
Smoked meat	Typical of dry fermented meat
Dried meat	Typical of dry fermented meat
Salty	Basic quality of taste
Bitter	Basic quality of taste
Stored	Lack of freshness
Stinging	Basic quality of taste
Sour	Basic quality of taste
Other; Overall quality	Other sensations, out of the list; Attribute of total quality of dry fermented pork loin