Research Article
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 |
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