Resumen de Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics.
Ana Al Gouvêa, Ronaldo L. Oliveira, André Gustavo Leão, Leilson R. Bezerra, Dallyson Yc Assis, Ítalo Reneu Rosas de Albuquerque, Caius Barcellos de Pellegrini, Tiago C. Rocha
Salted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n = 32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot.; Results: Salted sun-dried meat decreased moisture (P < 0.0001) and ether extract (P = 0.0002) contents but increased ash (P < 0.0001) and protein (P < 0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P = 0.02) and quadratic effects on Warner-Bratzler shear force (P < 0.03) in fresh meat. Cooking weight loss (P < 0.0001) and Warner-Bratzler shear force (P = 0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L* (P = 0.0032), a* (P < 0.0001) and c* (P < 0.0001) values but a lower index color b* (P < 0.0001) value compared to fresh meat. Salted sun-dried meat presented greater sensory characteristic scores compared to fresh meat (P > 0.05).; Conclusion: Licury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. © 2016 Society of Chemical Industry.; © 2016 Society of Chemical Industry.
