Fecha/hora: 16/06/2024 12:03:51

Biblioteca(s): 	INIA La Estanzuela; INIA Las Brujas; INIA Tacuarembó.	
Fecha corriente: 	09/10/2014	
Fecha de la última actualización: 	06/02/2020	
Autoria: 	RESCONI, V.C.; CAMPO, M.M.; FONT i FURNOLS, M.; MONTOSSI, F.; SAÑUDO, C.	
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.	
Título: 	Sensory quality of beef from different finishing diets.	
Año de publicación: 	2010	
Fuente/Imprenta: 	Meat Science, 2010, v.86, no.3, p. 865-869.	
DOI: 	10.1016/j.meatsci.2010.07.012	
Idioma: 	Inglés	
Notas: 	Article history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010.	
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.	
Palabras-Clave: 	ANÁLISIS ORGANOLÉPTICO; PASTOREO; SUPLEMENTACIÓN.	
Thesagro: 	ALIMENTACIÓN; ANÁLISIS SENSORIAL DE LA CARNE; BOVINOS PARA CARNE; CALIDAD DE CARNE; CAMPO NATURAL; CARNE; NOVILLOS; PASTURAS.	
Categoría del tema: 	--
L01 Ganadería
L02 Alimentación animal	
Registro original: 	INIA Las Brujas (LB)	
Ejemplares: 	LB - (12819-1) - PXI - AP - DD - PP/MEAT SCIENCE/2010 -  -  - DIS
TBO - (100187-1) - PXI - AP - PP - PP/MEAT SCIENCE/2010 -  -  - DIS