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

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