Influencia de mezclas de maderas en las características organolépticas de cortes de res y cerdo ahumado

This study evaluated the effect of various fruitwood blends on the organoleptic characteristics of selected cuts of beef and pork subjected to an artisanal smoking process. A mixed experimental design was employed, using a trained sensory panel that assessed eight attributes using a Likert scale. Statistical analysis, based on repeated measures ANOVA and Bonferroni post hoc tests (p < 0.05), revealed significant effects of the type of cut, the wood blend, as well as their interaction on the sensory profile. Specifically, the combination of orange and apricot wood significantly enhanced juiciness, flavor persistence, aroma intensity, and overall appearance. These findings support the use of this blend as a sensory strategy for high-quality smoked meat products in specialized gastronomic contexts.