000079339 001__ 79339 000079339 005__ 20190709135425.0 000079339 0247_ $$2doi$$a10.1002/jsfa.7792 000079339 0248_ $$2sideral$$a97820 000079339 037__ $$aART-2017-97820 000079339 041__ $$aeng 000079339 100__ $$0(orcid)0000-0002-6109-7876$$aAlbertí, Pere 000079339 245__ $$aEffect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems 000079339 260__ $$c2017 000079339 5060_ $$aAccess copy available to the general public$$fUnrestricted 000079339 5203_ $$aBackground: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg-1 linseed alone or with 200 IU vitamin E kg-1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. Results: the inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. Conclusion: The inclusion of 50 g kg-1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. 000079339 536__ $$9info:eu-repo/grantAgreement/ES/INIA/RTA2005-00183 000079339 540__ $$9info:eu-repo/semantics/openAccess$$aAll rights reserved$$uhttp://www.europeana.eu/rights/rr-f/ 000079339 590__ $$a2.379$$b2017 000079339 591__ $$aAGRICULTURE, MULTIDISCIPLINARY$$b8 / 56 = 0.143$$c2017$$dQ1$$eT1 000079339 591__ $$aCHEMISTRY, APPLIED$$b27 / 71 = 0.38$$c2017$$dQ2$$eT2 000079339 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b42 / 133 = 0.316$$c2017$$dQ2$$eT1 000079339 592__ $$a0.822$$b2017 000079339 593__ $$aFood Science$$c2017$$dQ1 000079339 593__ $$aAgronomy and Crop Science$$c2017$$dQ1 000079339 593__ $$aNutrition and Dietetics$$c2017$$dQ2 000079339 593__ $$aBiotechnology$$c2017$$dQ2 000079339 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion 000079339 700__ $$0(orcid)0000-0002-8180-8663$$aCampo, María M.$$uUniversidad de Zaragoza 000079339 700__ $$aBeriain, María J. 000079339 700__ $$0(orcid)0000-0001-8042-8688$$aRipoll, Guillermo 000079339 700__ $$0(orcid)0000-0001-6166-7499$$aSañudo, Carlos$$uUniversidad de Zaragoza 000079339 7102_ $$12008$$2700$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Producción Animal 000079339 773__ $$g97, 3 (2017), 753-760$$pJ. Sci. Food Agric.$$tJournal of the Science of Food and Agriculture$$x0022-5142 000079339 8564_ $$s1304717$$uhttps://zaguan.unizar.es/record/79339/files/texto_completo.pdf$$yPostprint 000079339 8564_ $$s93991$$uhttps://zaguan.unizar.es/record/79339/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint 000079339 909CO $$ooai:zaguan.unizar.es:79339$$particulos$$pdriver 000079339 951__ $$a2019-07-09-11:28:48 000079339 980__ $$aARTICLE