000070584 001__ 70584
000070584 005__ 20190709135421.0
000070584 0247_ $$2doi$$a10.1016/j.meatsci.2016.09.009
000070584 0248_ $$2sideral$$a96658
000070584 037__ $$aART-2017-96658
000070584 041__ $$aeng
000070584 100__ $$aPassetti, R. A. C.
000070584 245__ $$aValidation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils
000070584 260__ $$c2017
000070584 5060_ $$aAccess copy available to the general public$$fUnrestricted
000070584 5203_ $$aForty 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.
000070584 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000070584 590__ $$a2.821$$b2017
000070584 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b34 / 133 = 0.256$$c2017$$dQ2$$eT1
000070584 592__ $$a1.643$$b2017
000070584 593__ $$aFood Science$$c2017$$dQ1
000070584 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000070584 700__ $$aTorrecilhas, J. A.
000070584 700__ $$aOrnaghi, M. G.
000070584 700__ $$aMottin, C.
000070584 700__ $$ade Oliveira, C. A. L.
000070584 700__ $$aGuerrero, A.
000070584 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María del Mar$$uUniversidad de Zaragoza
000070584 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, C.$$uUniversidad de Zaragoza
000070584 700__ $$aPrado, I. N. do
000070584 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal
000070584 773__ $$g123 (2017), 105-111$$pMeat sci.$$tMeat Science$$x0309-1740
000070584 8564_ $$s411696$$uhttps://zaguan.unizar.es/record/70584/files/texto_completo.pdf$$yPostprint
000070584 8564_ $$s84679$$uhttps://zaguan.unizar.es/record/70584/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000070584 909CO $$ooai:zaguan.unizar.es:70584$$particulos$$pdriver
000070584 951__ $$a2019-07-09-11:26:28
000070584 980__ $$aARTICLE