Sensory attributes (tenderness (0.36), juiciness (0.34), fibrousness (−0.31), overall liking (0.36)) were significantly (P≤0.05) correlated with the proportion of MUFA. However, the proportion of PUFA was (P≤0.01) negatively correlated with tenderness (−0.44), juiciness (−0.41) and overall liking (−0.40) and positively with fibrousness (0.39). We found in a previous study (Alonso et al., 2010) similar results, being tenderness and juiciness correlated positively (P≤0.05) with the proportion of MUFA and negatively with PUFA. A positive relationship between the percentages of SFA, MUFA and IMF content and the attributes tenderness and juiciness was observed. That could be related to the fact that meat with more IMF was perceived
as more tender and juicier by a sensory panel.