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 | Acceso al texto completo restringido a Biblioteca INIA Las Brujas. Por información adicional contacte bibliolb@inia.org.uy. |
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Registro completo
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Biblioteca (s) : |
INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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Fecha : |
09/10/2014 |
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Actualizado : |
06/02/2020 |
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Tipo de producción científica : |
Artículos en Revistas Indexadas Internacionales |
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Autor : |
RESCONI, V.C.; CAMPO, M.M.; FONT i FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C. |
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Afiliación : |
V.C. RESCONI, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain; M.M. CAMPO, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain; M. FONT i FURNOLS, IRTA-Food Technology, Girona, Spain; FABIO MARCELO MONTOSSI PORCHILE, Instituto Nacional de Investigación Agropecuaria (INIA), Uruguay; C. SAÑUDO, Department of Animal Production and Food Science, University of Zaragoza, Zaragoza, Spain. |
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Título : |
Sensory quality of beef from different finishing diets. |
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Fecha de publicación : |
2010 |
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Fuente / Imprenta : |
Meat Science, 2010, v.86, no.3, p. 865-869. |
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DOI : |
10.1016/j.meatsci.2010.07.012 |
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Idioma : |
Inglés |
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Notas : |
Article history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010. |
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Contenido : |
ABSTRACT.
Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.
© 2010 The American Meat Science Association. |
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Palabras claves : |
ANÁLISIS ORGANOLÉPTICO; PASTOREO; SUPLEMENTACIÓN. |
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Thesagro : |
ALIMENTACIÓN; ANÁLISIS SENSORIAL DE LA CARNE; BOVINOS PARA CARNE; CALIDAD DE CARNE; CAMPO NATURAL; CARNE; NOVILLOS; PASTURAS. |
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Asunto categoría : |
--
L01 Ganadería
L02 Alimentación animal |
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Marc : |
LEADER 01900naa a2200325 a 4500
001 1012819
005 2020-02-06
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1016/j.meatsci.2010.07.012$2DOI
100 1 $aRESCONI, V.C.
245 $aSensory quality of beef from different finishing diets.
260 $c2010
500 $aArticle history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010.
520 $aABSTRACT. Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher. © 2010 The American Meat Science Association.
650 $aALIMENTACIÓN
650 $aANÁLISIS SENSORIAL DE LA CARNE
650 $aBOVINOS PARA CARNE
650 $aCALIDAD DE CARNE
650 $aCAMPO NATURAL
650 $aCARNE
650 $aNOVILLOS
650 $aPASTURAS
653 $aANÁLISIS ORGANOLÉPTICO
653 $aPASTOREO
653 $aSUPLEMENTACIÓN
700 1 $aCAMPO, M.M.
700 1 $aFONT I FURNOLS, M.
700 1 $aMONTOSSI, F.
700 1 $aSAÑUDO, C.
773 $tMeat Science, 2010$gv.86, no.3, p. 865-869.
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Registro original : |
INIA Las Brujas (LB) |
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| Registros recuperados : 8 | |
| 1. |  | RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. Journal of Food Science, 2012, v. 77, no. 6, p. 5240-5246. https://doi.org/10.1111/j.1750-3841.2012.02720.x History article: Submitted 11/24/2011; Accepted 3/14/2012. Acknowledgments: The authors thank P. Lara, F. San Juan, L. Cullere, and J. Zapata, and the technical support and expertise of the personnel involved in fattening, slaughtering,...| Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : Internacional - -- |
| Biblioteca(s): INIA Tacuarembó. |
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| 2. | | CAMPO, M. M.; RESCONI, V. C.; OLLETA, J. L.; PARDOS, J. J.; LARA, P.; SAÑUDO, C. Evaluación sensorial de carne de novillos finalizados en diferentes sistemas de alimentación In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 67-70 (INIA Serie Técnica ; 168)| Tipo: Capítulo en Libro Técnico-Científico |
| Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
|  |
| 5. | | RESCONI, V.C.; CAMPO, M.M.; MONTOSSI, F.; FERREIRA, V.; SAÑUDO, C.; ESCUDERO, A. Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. Meat Science, 2010, v.85, no.4, p. 700-706. Article history: Received 22 July 2009 // Received in revised form 9 March 2010 // Accepted 18 March 2010.| Tipo: Artículos en Revistas Indexadas Internacionales | Circulación / Nivel : A - 1 |
| Biblioteca(s): INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó. |
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| 6. | | SAN JULIÁN, R.; MONTOSSI, F.; RESCONI, V. C.; CAMPO, M. M.; SAÑUDO, C.; ESCUDERO, A.; FERREIRA, V. El aroma de la carne de cordero Revista INIA Uruguay, 2010, no. 23, p. 20-23 (Revista INIA; 23)| Tipo: Artículos en Revistas Agropecuarias |
| Biblioteca(s): INIA Las Brujas. |
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| 7. | | RESCONI, V.C.; CAMPO, M.M.; FONT I FURNOLS, M.; OLIVER, M.A.; LUZARDO, S.; SAN JULIÁN, R.; BRITO, G.; MONTOSSI, F.; SAÑUDO, C. Effect of different feeding systems in the sensory quality of uruguayan beef. In: International Congress of Meat Science and Technology (54., Cape Town, South Africa). Cape Town, 2008. p. 177| Tipo: Abstracts/Resúmenes |
| Biblioteca(s): INIA Tacuarembó. |
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| 8. | | RESCONI, V. C.; CAMPO, M. M.; LARA, P.; PARDOS, J. J.; OLLETA, J. L.; FONT I FURNOLS, M.; GUERRERO, L.; SAÑUDO, C. Evaluación sensorial de carne de corderos finalizados en diferentes sistemas de alimentación In: MONTOSSI, F.; SAÑUDO, C. (Eds.). Cooperación Hispano-Uruguaya. Diferenciación y valorización de la carne ovina y bovina del Uruguay en Europa: Influencia de Sistemas de Producción sobre Bienestar Animal, Atributos Sensoriales, Aceptabilidad y Percepción de Consumidores y Salud Humana Montevideo (Uruguay): INIA, 2007. p. 103-106 (INIA Serie Técnica ; 168)| Tipo: Capítulo en Libro Técnico-Científico |
| Biblioteca(s): INIA Las Brujas; INIA Tacuarembó. |
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| Registros recuperados : 8 | |
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