Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils

Passetti, R. A. C. ; Torrecilhas, J. A. ; Ornaghi, M. G. ; Mottin, C. ; de Oliveira, C. A. L. ; Guerrero, A. ; Campo, María del Mar (Universidad de Zaragoza) ; Sañudo, C. (Universidad de Zaragoza) ; Prado, I. N. do

Resumen: Forty ½ Brown Swiss × ½ Nellore crossbred bulls were distributed into three experimental groups: CON – diet without addition of essential oils; CLO – diet with average 5, 000 mg/animal/day of clove essential oils and CIN – diet with average 5, 000 mg/animal/day of cinnamon essential oils to evaluate three methodologies of visual acceptability: with steaks directly in Trays and Sequential and Random photos. Seventeen consumers evaluated visual appearance of meat using a 9-point structured hedonic scale. CON group presented higher shelf-life than essential oils groups. Trays and Sequential scores were similar in the majority of days; thus digital images could be used to evaluate colour evolution. However, Random photos resulted in lower scores and slower acceptability decrease than Trays and Sequential photos (p < 0.05) among the second and fifth day of display. Random photos presented a lower and more constant standard deviation than Trays and Sequential photos (p < 0.01) indicating that this methodology promoted a higher standard situation for meat colour evaluation.

Idioma: Inglés

DOI: 10.1016/j.meatsci.2016.09.009

Año: 2017

Publicado en: Meat Science 123 (2017), 105-111
ISSN: 0309-1740

Factor impacto JCR: 2.821 (2017)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 34 / 133 = 0.256 (2017) - Q2 - T1

Factor impacto SCIMAGO: 1.643 - Food Science (Q1)

Tipo y forma: Artículo (PostPrint)

Área (Departamento): Área Producción Animal (Dpto. Produc.Animal Cienc.Ali.)