Resumo

ORTIZ-LOPEZ, Briceida et al. Influence of tannins on the physical and sensory attributes of meat from feedlot cattle. Rev. mex. de cienc. pecuarias [online]. 2016, vol.7, n.3, pp.309-320. ISSN 2448-6698.

The aim was to evaluate the addition of 0.3 % of tannins extract on physical and sensory characteristics of meat from cattle fattened intensively. Samples of Longissimus dorsi muscle from 16 bulls (Bos Taurus x Bos indicus), that for the last 70 d of fattening received a finishing diet (13.3 % CP and 2.0 Mcal NEm/kg DM), in groups of eight were randomized assigned to receive one of two treatments: 1) Finishing diet (CTRL); and 2) CTRL plus 0.3 % (DM basis) of tannins extract (TE). The tannins extract was from Bypro® (Silvafeed, Indunor, S.A., Argentina) containing 70 % of tannins. The bulls were slaughtered in a TIF plant No. 99. At 24 h post-slaughter four samples (2.5 cm thick) were taken at the level of the 12th and 13th rib of the left middle carcass. Physical characteristics and sensory profile, as well as, the perception and acceptance of the meat by consumers were evaluated. Tannins did not influence the physical characteristics of the meat (P>0.05). The sensory profile was not influenced by treatments (P>0.05). The perception and preference regarding juiciness and tenderness was similar for both treatments. Consumers showed a preference for the level “Like moderately”. It is concluded that the addition of 0.3 % of tannins extracts in the diet of cattle fattened intensively, did not modify the physical and sensory characteristics of meat.

Palavras-chave : Tannins; Beef; Physical characteristics; Sensory profile.

        · resumo em Espanhol     · texto em Espanhol | Inglês     · Inglês ( pdf ) | Espanhol ( pdf )