Effect of linseed and modified atmosphere packaging on oxidation in beef: sensory analysis | Efecto de la alimentación con lino y el envasado en atmósfera protectora sobre la oxidación en carne de vacuno: análisis sensorial
2009
Campo, M.M., Universidad de Zaragoza (España). Facultad de Veterinaria | Olleta, J.L., Universidad de Zaragoza (España). Facultad de Veterinaria | Sañudo, C., Universidad de Zaragoza (España). Facultad de Veterinaria | Albertí, P., Centro de Investigación y Tecnología Agroalimentaria de Aragón, Zaragoza (España)
48 young males from Parda de Montaña breed were randomly allocated to three feeding batches: control, lino (+5% linseed) and lino+vit E (+ 5% linseed + 200mg/kg alpha- tocopherol). When subcutaneous fat thickness reached either 3 or 4 mm, they were slaughtered. After 7 days of ageing, 2-cm thick steaks were obtained from m. Longissimus lumborum. Some of them were vacuum packaged and frozen. The rest remained displayed under MAP (80:20) for 4 or 8 days, when they were frozen. A taste panel assessed beef odour and flavour intensities, sour odour and flavour, rancid flavour and overall acceptability in grilled meat. Results showed no influence of diet in any attribute, but a strong influence of display. Beef perception decreased throughout display, as sour and especially rancid notes increased. Panellist's acceptability was reduced by the presence of rancidity and the decrease in beef odour and flavour.
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