Effect of prolonged freezer storage on physical-chemical and sensory quality of Serratus ventralis muscle ('presa') from Iberian pig.

摘要

Serratus ventralis muscle ( "presa") from Iberian pigs were stored under freezing conditions for 365 and 547 days. Instrumental color, texture and sensory analysis were carried out in order to evaluate the effect of storage at -18°C on these parameters. Serratus ventralis ("presa") of Iberian pig can be stored for 547 days under freezing temperatures (-18°C) since color is only affected in a limited way and texture is not negatively influenced by storage.