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 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Gouvêa, Ana AL Oliveira, Ronaldo L Leão, André G Bezerra, Leilson R Assis, Dallyson YC Albuquerque, Italo RR Pellegrini, Caius B Rocha, Tiago C |
| description | 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 |
| doi_str_mv | 10.1002/jsfa.8022 |
| format | Article |
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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]]></description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.8022</identifier><identifier>PMID: 27594557</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>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</subject><ispartof>Journal of the science of food and agriculture, 2017-05, Vol.97 (7), p.2147-2153</ispartof><rights>2016 Society of Chemical Industry</rights><rights>2016 Society of Chemical Industry.</rights><rights>2017 Society of Chemical Industry</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4192-30e80a835258c177aa03d704bfc2511f08f74186bc079a9ef479ad72ead6dce83</citedby><cites>FETCH-LOGICAL-c4192-30e80a835258c177aa03d704bfc2511f08f74186bc079a9ef479ad72ead6dce83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.8022$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.8022$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/27594557$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gouvêa, Ana AL</creatorcontrib><creatorcontrib>Oliveira, Ronaldo L</creatorcontrib><creatorcontrib>Leão, André G</creatorcontrib><creatorcontrib>Bezerra, Leilson R</creatorcontrib><creatorcontrib>Assis, Dallyson YC</creatorcontrib><creatorcontrib>Albuquerque, Italo RR</creatorcontrib><creatorcontrib>Pellegrini, Caius B</creatorcontrib><creatorcontrib>Rocha, Tiago C</creatorcontrib><title>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</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description><![CDATA[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]]></description><subject>Acceptance</subject><subject>Animal Feed - analysis</subject><subject>Animals</subject><subject>Biomechanical Phenomena</subject><subject>Bos taurus</subject><subject>Cakes</subject><subject>Cattle</subject><subject>Cattle - growth & development</subject><subject>Cattle - metabolism</subject><subject>Color</subject><subject>color index</subject><subject>Diets</subject><subject>Food Handling</subject><subject>Food Preferences</subject><subject>Food quality</subject><subject>Food science</subject><subject>Humans</subject><subject>Intensive farming</subject><subject>Male</subject><subject>Meat</subject><subject>Meat - analysis</subject><subject>Meat Products - analysis</subject><subject>Moisture</subject><subject>Muscle, Skeletal - chemistry</subject><subject>overall acceptance</subject><subject>protein</subject><subject>salt</subject><subject>Sensory perception</subject><subject>Shear</subject><subject>Sodium Chloride</subject><subject>Syagrus coronata</subject><subject>Taste</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2017</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0s1uFSEYBmBiNPa0uvAGDIkbu5gWmGEAd03T-pNGF-p6wjAfDsf5OfIxMbPzErwQr8orkeOpLkxMuoLAk5fw5SXkCWdnnDFxvkVvzzQT4h7ZcGZUwRhn98km34lC8kockWPELWPMmLp-SI6EkqaSUm3IjyvvwSWks6dDcEtcqbOfgYaJrvMyfaJvYRjmCLRdhoF2ARK-oGiHBB3FZfr57XsXQ96PYBMNSHcRPMSYT6JNPUSaejtRHwH7g2nzA_OEywgRaQe4CwkohjEMNtJdv2Jws-thDM4O1PU2WpcgBkzB4SPywNsB4fHtekI-Xl99uHxV3Lx7-fry4qZwFTeiKBloZnUphdSOK2UtKzvFqtY7ITn3THtVcV23jiljDfgqL50SYLu6c6DLE_L8kLuL85cFMDVjQJcHYSeYF2y4NqXhnJXVXSjXSiph7kBLWfFSqTrTZ__Q7bzEKf85K10yrUQtszo9KBdnxDz4ZhfDaOPacNbsi9Hsi9Hsi5Ht09vEpR2h-yv_NCGD8wP4GgZY_5_UvHl_ffE78hcPZsWe</recordid><startdate>201705</startdate><enddate>201705</enddate><creator>Gouvêa, Ana AL</creator><creator>Oliveira, Ronaldo L</creator><creator>Leão, André G</creator><creator>Bezerra, Leilson R</creator><creator>Assis, Dallyson YC</creator><creator>Albuquerque, Italo RR</creator><creator>Pellegrini, Caius B</creator><creator>Rocha, Tiago C</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope></search><sort><creationdate>201705</creationdate><title>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</title><author>Gouvêa, Ana AL ; Oliveira, Ronaldo L ; Leão, André G ; Bezerra, Leilson R ; Assis, Dallyson YC ; Albuquerque, Italo RR ; Pellegrini, Caius B ; Rocha, Tiago C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4192-30e80a835258c177aa03d704bfc2511f08f74186bc079a9ef479ad72ead6dce83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2017</creationdate><topic>Acceptance</topic><topic>Animal Feed - analysis</topic><topic>Animals</topic><topic>Biomechanical Phenomena</topic><topic>Bos taurus</topic><topic>Cakes</topic><topic>Cattle</topic><topic>Cattle - growth & development</topic><topic>Cattle - metabolism</topic><topic>Color</topic><topic>color index</topic><topic>Diets</topic><topic>Food Handling</topic><topic>Food Preferences</topic><topic>Food quality</topic><topic>Food science</topic><topic>Humans</topic><topic>Intensive farming</topic><topic>Male</topic><topic>Meat</topic><topic>Meat - analysis</topic><topic>Meat Products - analysis</topic><topic>Moisture</topic><topic>Muscle, Skeletal - chemistry</topic><topic>overall acceptance</topic><topic>protein</topic><topic>salt</topic><topic>Sensory perception</topic><topic>Shear</topic><topic>Sodium Chloride</topic><topic>Syagrus coronata</topic><topic>Taste</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gouvêa, Ana AL</creatorcontrib><creatorcontrib>Oliveira, Ronaldo L</creatorcontrib><creatorcontrib>Leão, André G</creatorcontrib><creatorcontrib>Bezerra, Leilson R</creatorcontrib><creatorcontrib>Assis, Dallyson YC</creatorcontrib><creatorcontrib>Albuquerque, Italo RR</creatorcontrib><creatorcontrib>Pellegrini, Caius B</creatorcontrib><creatorcontrib>Rocha, Tiago C</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gouvêa, Ana AL</au><au>Oliveira, Ronaldo L</au><au>Leão, André G</au><au>Bezerra, Leilson R</au><au>Assis, Dallyson YC</au><au>Albuquerque, Italo RR</au><au>Pellegrini, Caius B</au><au>Rocha, Tiago C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>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</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2017-05</date><risdate>2017</risdate><volume>97</volume><issue>7</issue><spage>2147</spage><epage>2153</epage><pages>2147-2153</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract><![CDATA[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]]></abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>27594557</pmid><doi>10.1002/jsfa.8022</doi><tpages>7</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2017-05, Vol.97 (7), p.2147-2153 |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | 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 |
| title | 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 |
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