doi:10.1016/j.meatsci.2016.09.009engPassetti, R. A. C.Torrecilhas, J. A.Ornaghi, M. G.Mottin, C.de Oliveira, C. A. L.Guerrero, A.Campo, María del MarSañudo, C.Prado, I. N. doValidation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oilsART-2017-96658Forty 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.2017http://zaguan.unizar.es/record/7058410.1016/j.meatsci.2016.09.009http://zaguan.unizar.es/record/70584oai:zaguan.unizar.es:70584Meat Science 123 (2017), 105-111by-nc-ndhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccess