Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots
| Autor: | Ivanor Nunes do Prado, Laura Adriane de Moraes Pinto, José Carlos da Silveira Osório, Maribel Velandia Valero, Kennyson Alves de Souza, Ana Carolina Pelaes Vital, Ricardo Araújo Castilho, Ana Guerrero, Carlos Sañudo, Jessica de Oliveira Monteschio, Rodrigo Augusto Cortêz Passetti |
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| Rok vydání: | 2020 |
| Předmět: |
Meat
030309 nutrition & dietetics Syzygium Sensory system law.invention 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology law Ruminant Eugenol Oils Volatile Animals Humans Food science Thymol Essential oil 0303 health sciences Nutrition and Dietetics biology Active principle Vanillin food and beverages 04 agricultural and veterinary sciences biology.organism_classification Animal Feed 040401 food science Diet chemistry Taste Cattle Female Food Additives Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 100:4782-4790 |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Background This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers. Results Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation. Conclusion The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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