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Cantarero-Aparicio MA, Angón E, González-Esquivel C, Blanco FP, Perea JM. Exploring the effects of ageing on instrumental and sensory characteristics of meat from Lidia breed females: A comparative study of two commercial types. Meat Sci 2024; 219:109648. [PMID: 39260185 DOI: 10.1016/j.meatsci.2024.109648] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 09/03/2024] [Accepted: 09/04/2024] [Indexed: 09/13/2024]
Abstract
The aim of this study was to assess the influence of ageing on instrumental and sensory qualities in Longissimus thoracis et lumborum (LTL) from heifers (n = 200) and cows (n = 100) of Lidia breed. The animals were slaughtered as heifers (24-48 months) or cull cows (> 48 months). For instrumental analysis, pars Thoracis aged at 7, 14 and 28 days was used; for sensory analysis, pars Lumborum aged at 14 and 28 days was evaluated. Heifers showed redder and yellower meat (P < 0.05) and cows showed slightly higher Water Holding Capacity (WHC): Thawing Loss (TL) = P < 0.05; Drip Loss (DL) = P < 0.01; Pressure Loss (PL) = P < 0.01; Cooking Loss (CL) = P < 0.05. Ageing generated changes in meat colour, with increases in lightness (L*, linear pattern, P < 0.001) and oscillations in a* and b* (quadratic patterns; P < 0.05 and P < 0.001, respectively). Ageing affected TL (increasing, P < 0.001) and PL (decreasing, P < 0.05), and generated a significant improvement in Warner Bratzler Shear Force (WBSF) values (P < 0.001). Commercial type revealed changes in consumer panel ratings for flavour (P < 0.05), juiciness (P < 0.01), tenderness (P < 0.001) and overall acceptability (P < 0.001), with better results in these parameters for cull cows. In contrast to the usual, ageing did not affect the sensory traits. There was no significant interaction between commercial type and ageing time, except for beef flavour, which worsened with ageing (P < 0.05).
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Affiliation(s)
| | - Elena Angón
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Cordoba, Spain.
| | - Carlos González-Esquivel
- Instituto de Investigaciones en Ecosistemas y Sustentabilidad (IIES), Universidad Nacional Autónoma de México (UNAM), Morelia 58190, Mexico
| | | | - José Manuel Perea
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Cordoba, Spain
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de Oliveira Monteschio J, Passetti RAC, de Souza KA, Guerrero A, de Moraes Pinto LA, Valero MV, Vital ACP, Osório JCS, de Araújo Castilho R, Sañudo C, do Prado IN. Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4782-4790. [PMID: 32459006 DOI: 10.1002/jsfa.10537] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/10/2020] [Revised: 05/15/2020] [Accepted: 05/27/2020] [Indexed: 06/11/2023]
Abstract
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.
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Affiliation(s)
| | | | | | - Ana Guerrero
- Department of Animal Science, University Estadual of Maringá, Maringá, Brazil
| | | | | | | | | | | | - Carlos Sañudo
- Department of Animal Production and Food Science, University of Zaragoza, Instituto Agroalimentario (IA2) - Universidad de Zaragoza - CITA, Zaragoza, Spain
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Therkildsen M, Spleth P, Lange EM, Hedelund PI. The flavor of high-quality beef – a review. ACTA AGR SCAND A-AN 2018. [DOI: 10.1080/09064702.2018.1487466] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
| | - P. Spleth
- SEGES, Landbrug & Fødevarer F.m.b.A., Aarhus N, Denmark
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Guerrero A, Rivaroli DC, Sañudo C, Campo MM, Valero MV, Jorge AM, Prado IN. Consumer acceptability of beef from two sexes supplemented with essential oil mix. ANIMAL PRODUCTION SCIENCE 2018. [DOI: 10.1071/an15306] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n = 27], finished in feedlot with isoenergetic and isonitrogenous diets, which differed in the level of supplementation (0.0, 3.5 or 7.0 g/animal/day) with a commercial mix of essential oils (Mixoil®) from seven plants: oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange. The Longissimus thoracis muscle, aged for 24 h, was evaluated by 120 consumers who scored tenderness acceptability, flavour acceptability and overall acceptability using a hedonic 9-point scale. The inclusion of essential oils affected tenderness acceptability and flavour acceptability (P ≤ 0.01), with a tendency (P < 0.10) for overall acceptability. Meat from heifers was more appreciated by consumers than that from young bulls in all attributes (P ≤ 0.001), however, different groups of consumers had different preferences. The inclusion of a mix of essential oils in beef diets was well accepted by consumers, and could improve the acceptability of meat from young bulls, when is added at a concentration of 3.5 g/animal/day during the last 4 months of fattening.
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Resconi VC, Bueno M, Escudero A, Magalhaes D, Ferreira V, Campo MM. Ageing and retail display time in raw beef odour according to the degree of lipid oxidation. Food Chem 2017; 242:288-300. [PMID: 29037691 DOI: 10.1016/j.foodchem.2017.09.036] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 08/31/2017] [Accepted: 09/07/2017] [Indexed: 11/15/2022]
Abstract
This study aims to assess the changes in beef aroma over time when steaks from pre-aged knuckles are stored in retail display under high oxygen conditions for 15 or 22days in vacuum conditions. Odorous volatile compounds were analysed by solid-phase microextraction/gas chromatography-mass spectrometry. Results were grouped as low, medium and high oxidative groups according to thiobarbituric acid reactive substances values after 9days of display. The intensity of off-odours in the raw meat increased with ageing and display time and oxidative groups. Based on correlations between the variables and regressions of the compounds through display, eight compounds were proposed as odour shelf-life markers. Among them, five were most sensitive and precise in all oxidative groups: 1-hexanol in meat aged for 15days, ethyl- octanoate and 2-pentylfuran in meat aged for 22days, and pentanoic and hexanoic acids in the two studied ageing times.
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Affiliation(s)
- Virginia C Resconi
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain.
| | - Mónica Bueno
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Ana Escudero
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - Danielle Magalhaes
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain
| | - Vicente Ferreira
- Laboratory for Flavor Analysis and Enology (LAAE), Department of Analytical Chemistry, Faculty of Sciences, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, Associate unit to Instituto de las Ciencias de la Vid y del Vino - ICVV - (UR-CSIC-GR), 50009 Zaragoza, Spain
| | - M Mar Campo
- Department of Animal Production and Food Science, Faculty of Veterinary, Instituto Agroalimentario de Aragón IA2, Universidad de Zaragoza - CITA, 50013 Zaragoza, Spain
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Effects of cottonseed hull levels in the diet and ageing time on visual and sensory meat acceptability from young bulls finished in feedlot. Animal 2017; 11:529-537. [DOI: 10.1017/s1751731116001749] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022] Open
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