Effect of the Dietary Polyunsaturated Fatty Acid Level on Consumer Sensory Ratings of Beef from Different Genetic Groups

D.S. Antonelo; J.F. M. Gómez; R.R.S. Corte; M. Beline; J. Silva; C.A. Martins; R.B.A. Vieira; B. Pavan; S.L. Silva

Effect of the Dietary Polyunsaturated Fatty Acid Level on Consumer Sensory Ratings of Beef from Different Genetic Groups

In: 63rd International Congress of Meat Science and Technology

Authors:

D.S. Antonelo

D.S. Antonelo ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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J.F. M. Gómez

J.F. M. Gómez ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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R.R.S. Corte

R.R.S. Corte ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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M. Beline

M. Beline ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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J. Silva

J. Silva ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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C.A. Martins

C.A. Martins ²College of Zootechnical Engineering – Higher Institute of Agronomy, Tapada da Ajuda, 1349-017 Lisboa, Portugal; danielantonelo@usp.br

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R.B.A. Vieira

R.B.A. Vieira ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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B. Pavan

B. Pavan ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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S.L. Silva

S.L. Silva ¹College of Animal Science and Food Engineering – University of São Paulo, 225 Duque de Caxias Av., 13635-900 Pirassununga, Brazil

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Type:: Chapter

Pages:: 791–792

DOI:: https://doi.org/10.3920/9789086868605_353

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This study aimed to evaluate the effects of dietary polyunsaturated fatty acid (PUFA) level on consumer sensory ratings of beef from different genetic groups. Thirty Nellore and 30 crossbred Angus × Nellore were feedlot and fed diets containing low (LPF) or high PUFA level (HPF). Consumer quantitative and qualitative sensory ratings were evaluated. A genetic group × diet interaction was observed for qualitative sensory tenderness. Higher ratings for overall liking of purebred than for crossbred animals were observed. Animals fed LPF diet had higher scores for overall liking, quantitative sensory tenderness and juiciness than animals fed HPF diet. Increasing PUFA had a negative effect on qualitative sensory tenderness of B. indicus and crossbred animals.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

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- Life Sciences

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Effect of the Dietary Polyunsaturated Fatty Acid Level on Consumer Sensory Ratings of Beef from Different Genetic Groups

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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