Open Access
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
(Wiley, 2017) Albertí, P.; Campo, María M.; Beriain Apesteguía, María José; Ripoll, Guillermo; Sañudo Astiz, Carlos; Ciencias del Medio Natural; Natura Ingurunearen Zientziak
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.
Open Access
Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019) Ruiz Darbonnens, Marta; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José; Crecente, Santiago; Lorenzo, José M.; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona. Material and methods: The sensory study was conducted by a 10-member trained and a 474-consumer panel. Main results: The trained panel described meat from both, 13 and 26-months old foals similar between each other. On the contrary, consumers considered meat from the younger group to be juicier and tenderer, being juiciness and tenderness (p<0.05), the most important clues for their global acceptance. No differences were found in either the trained or the consumer panel due to the finishing diet. The consumers test was carried out in two Spanish cities (Pamplona and Orense. Two scenarios were considered: without and with supplementary information about the foal meat production. The additional information disclosed about foal meat had a positive effect on Pamplona consumers’ assessments. Research highlights: City and information level are essential factors to introduce foal meat in the market. The lack of knowledge about foal meat and its low presence in meat markets make it necessary to develop further sensory studies; to obtain foal meat description patterns, and to get to know consumers’ likings.

Beriain Apesteguía, María José

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