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Effects of licury cake in young Nellore bull diets: salted sun‐dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics
Author(s) -
Gouvêa Ana AL,
Oliveira Ronaldo L,
Leão André G,
Bezerra Leilson R,
Assis Dallyson YC,
Albuquerque Italo RR,
Pellegrini Caius B,
Rocha Tiago C
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.8022
Subject(s) - food science , tenderness , feedlot , chemistry , dry matter , marbled meat , zoology , biology
BACKGROUND Salted Sun‐dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun‐dried meat from Nellore Zebu ( Bos taurus indicus ) bulls ( n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTS Salted sun‐dried meat decreased moisture ( P < 0.0001) and ether extract ( P = 0.0002) contents but increased ash ( P < 0.0001) and protein ( P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture ( P = 0.02) and quadratic effects on Warner–Bratzler shear force ( P < 0.03) in fresh meat. Cooking weight loss ( P < 0.0001) and Warner–Bratzler shear force ( P = 0.03) were reduced by the manufacturing process of sun‐dried meat. Sun‐dried meat presented greater color index L * ( P = 0.0032), a * ( P < 0.0001) and c * ( P < 0.0001) values but a lower index color b * ( P < 0.0001) value compared to fresh meat. Salted sun‐dried meat presented greater sensory characteristic scores compared to fresh meat ( P > 0.05). CONCLUSION Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun‐dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry