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This work had an objective to evaluate the sensory quality of two categories of pork meat from a commercial pork meat and a selected meat from the Portuguese black pork (Preto Alentejano breed). Sixteen animals were used, 8 females and 8 males from each breed. Animals had 80 -100 kg of live weight. The longissimus muscle between the 5 th thoracic vertebra and the 10 th lumbar vertebra was used in the analysis. Sensory analysis was performed by a trained taste panel of 10 elements, in 5doi:10.4236/fns.2014.57070 fatcat:d7kqcksusjekdmvbbxytkznzsi