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 diet...

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Veröffentlicht in:	Journal of the science of food and agriculture 2017-05, Vol.97 (7), p.2147-2153
Hauptverfasser:	Gouvêa, Ana AL, Oliveira, Ronaldo L, Leão, André G, Bezerra, Leilson R, Assis, Dallyson YC, Albuquerque, Italo RR, Pellegrini, Caius B, Rocha, Tiago C
Format:	Artikel
Sprache:	eng
Schlagworte:	Acceptance Animal Feed - analysis Animals Biomechanical Phenomena Bos taurus Cakes Cattle Cattle - growth & development Cattle - metabolism Color color index Diets Food Handling Food Preferences Food quality Food science Humans Intensive farming Male Meat Meat - analysis Meat Products - analysis Moisture Muscle, Skeletal - chemistry overall acceptance protein salt Sensory perception Shear Sodium Chloride Syagrus coronata Taste
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Zusammenfassung:	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
ISSN:	0022-5142 1097-0010
DOI:	10.1002/jsfa.8022