Sensory evaluation of New York type smoked loin packed in modified atmosphere

Abstract

The behavior of the smoked loin kind New York packed in 70 % of N2  and 30 % of CO2  and preserved between 2 and 4 ºC was evaluated by a sensory test using a qualitative and descriptive test. 93 low density polyester/polyethylene bags were prepared for modified atmosphere and 46 polystyrene trays covered with a polyvinyl chloride film were prepared for normal atmosphere. The behavior of smoked loin kind New York packed in normal and modified atmosphere during its useful live time for the odor, smoked taste and toughness attributes was with an intensity between restrained and slight and for the acid taste attribute was between absence and very slight. The product was rejected because it has not the characteristic odor and taste to fresh smoked loin.