Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability
| Autor: | Annamaria Colucci, Michele Faccia, Aristide Maggiolino, Pasquale De Palo, Giuseppe Natrella, José M. Lorenzo, Maria Federica Sgarro |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Health (social science)
3309 Tecnología de Los Alimentos Plant Science Oxidative phosphorylation Sensory profile TP1-1185 Health Professions (miscellaneous) Microbiology chemistry.chemical_compound Hydrolysis 0404 agricultural biotechnology 3309.14 Elaboración de Alimentos TBARS Lignin sensory profile Food science volatile compounds Flavor polyphenols 3104.02 Bovinos Chemistry Chemical technology 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences 040401 food science 040201 dairy & animal science beef Odor Polyphenol oxidative profile meat aging Food Science |
| Zdroj: | Foods Volume 10 Issue 5 Foods, Vol 10, Iss 1080, p 1080 (2021) Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10051080 |
| Popis: | Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON n = 20) and an experimental group (PTHL n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile. |
| Databáze: | OpenAIRE |
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