Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems
Fecha
2017Autor
Versión
Acceso abierto / Sarbide irekia
Tipo
Artículo / Artikulua
Versión
Versión aceptada / Onetsi den bertsioa
Impacto
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10.1002/jsfa.7792
Resumen
Background: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate theeffect of the inclusion of 50 g kg−1 linseed alone or with 200 IU vitamin E kg−1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. Results: The inclusion of linseed or supplementation with vitamin E in ...
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Background: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate theeffect of the inclusion of 50 g kg−1 linseed alone or with 200 IU vitamin E kg−1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. Results: The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. Conclusion: The inclusion of 50 g kg−1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at3 mm fat cover. [--]
Materias
Linseed,
Fatty acid profile,
Muscle color,
Beef
Editor
Wiley
Publicado en
Journal of the Science of Food and Agriculture, 2017, 97, 753-760
Departamento
Universidad Pública de Navarra. Departamento de Ciencias del Medio Natural /
Nafarroako Unibertsitate Publikoa. Natura Ingurunearen Zientziak Saila
Versión del editor
Entidades Financiadoras
This research was supported by INIA of Spain, project RTA2005–00183.