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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
Author(s) -
Albertí Pere,
Campo María M,
Beriain María J,
Ripoll Guillermo,
Sañudo Carlos
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7792
Subject(s) - food science , flavor , vitamin e , sensory analysis , vitamin , lipid oxidation , chemistry , antioxidant , biochemistry
BACKGROUND Forty‐six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect 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 at 3 mm fat cover. © 2016 Society of Chemical Industry