Abstract The aim was to evaluate the addition of 0.3 % of tannins extract on physical and sensory characteristics of meat from cattle fattened intensively. Samples of Longissimus dorsi muscle from 16 bulls (Bos Taurus x Bos indicus), that for the last 70 d of fattening received a finishing diet (13.3 % CP and 2.0 Mcal NEm/kg DM), in groups of eight were randomized assigned to receive one of two treatments: 1) Finishing diet (CTRL); and 2) CTRL plus 0.3 % (DM basis) of tannins extract (TE). The tannins extract was from Bypro® (Silvafeed, Indunor, S.A., Argentina) containing 70 % of tannins. The bulls were slaughtered in a TIF plant No. 99. At 24 h post-slaughter four samples (2.5 cm thick) were taken at the level of the 12th and 13th rib of the left middle carcass. Physical characteristics and sensory profile, as well as, the perception and acceptance of the meat by consumers were evaluated. Tannins did not influence the physical characteristics of the meat (P>0.05). The sensory profile was not influenced by treatments (P>0.05). The perception and preference regarding juiciness and tenderness was similar for both treatments. Consumers showed a preference for the level “Like moderately”. It is concluded that the addition of 0.3 % of tannins extracts in the diet of cattle fattened intensively, did not modify the physical and sensory characteristics of meat.

Resumen Para evaluar la adición de 0.3 % extracto de taninos en las características físicas y sensoriales de la carne de bovinos engordados de forma intensiva, se utilizaron muestras del músculo Longissimus dorsi de 16 toretes (Bos taurus x Bos indicus), los cuales durante los últimos 70 días de la engorda recibieron dieta de finalización (13.3% PC y 2.0 Mcal ENm/kg de MS), y en grupos de ocho se asignaron al azar para recibir uno de dos tratamientos: 1) dieta de finalización (testigo); 2) testigo más 0.3% (base seca) de extracto de taninos (ET). El extracto de taninos fue de Bypro® (SilvaFeed, Indunor, S.A., Argentina) que contiene 70 % de taninos. Los toretes se sacrificaron en la planta TIF No. 99. A las 24 h posteriores al sacrificio se tomaron cuatro muestras (2.5 cm de grosor) a la altura de la 12 a y 13 a costilla de la media canal izquierda. Se evaluaron las características físicas y el perfil sensorial, así como la percepción y aceptación de la carne por consumidores. Los taninos no influyeron en las características físicas de la carne (P>0.05). El perfil sensorial no fue influenciado por tratamientos (P>0.05). La percepción y preferencia del producto respecto a jugosidad y terneza fue similar para ambos tratamientos. Los consumidores mostraron preferencia por el nivel “Gusta moderadamente”, para testigo y tratamiento. Se concluye que la adición de 0.3 % de extracto de taninos en la dieta de bovinos en engorda intensiva, no afecta las características físicas y sensoriales de la carne.

The odor and taste profile of cocoa bean samples obtained from trees cultivated in southern Mexico were evaluated by trained panelists. Seven representative samples (groups) of a total of 45 were analyzed. Four attributes of taste (sweetness, bitterness, acidity and astringency), and nine of odor (chocolate, nutty, hazelnut, sweet, acidity, roasted, spicy, musty and off-odor) were evaluated. A sample (G7) with higher scores in sweet taste and sweet and nutty odors was detected, as well as a high association between these descriptors and the sample, analyzed through principal component analysis (PCA). Similarly, samples that showed high scores for non-desired odors in cocoas such as off-odor and musty were identified and related by PCA to roasted odor and astringent taste (G2 and G4). Based on this scores, the samples were listed in descending order by their sensory quality as G7> G5> G6> G3> G1> G4> G2.

The consumption of some long chain polyunsaturated fatty acids (LCPUFA), in particular docosahexanoic (DHA), eicosapentanoic (EPA) and conjugated linoleic (CLA) acids is beneficial for human health, thus its incorporation to meat gives added value, but sensory characteristics could be altered, causing rejection by the consumer. The objective of the present study was to evaluate the effect of adding these three LCPUFA to pig diet on physiochemical and sensory meat quality. The experimental design was randomized blocks with the following treatments: T1) diet+CLA; T2) diet+DHA+EPA; T3) diet+DHA+EPA+CLA; T4) diet (control). The data were analyzed using ANOVA and principal component analysis (PCA). Means were compared with Tukey test (p≤0.05). Thirty-two Pietrain x Landrace x York x Duroc castrated pigs were used in two fattening phases: 4 weeks of development and 4 weeks of finishing. They were then electroanesthetized and sacrificed. To carry out the physiochemical analyses (pH, water activity, hardness and cooking loss) and qualitative description (flavor, texture and aroma) samples were taken from the Longissimus dorsi muscle. Flavor and aroma of pork meat fed with LCPUFA was described as roasted, beef-like, and sheep-like, with soft and juicy texture, although less acceptable than the control. Roasted flavor, a desirable attribute in meats, decreased in samples obtained from pigs with diets including DHA and EPA, and fishy aroma and flavor were not detected.

El consumo de algunos ácidos grasos poliinsaturados de cadena larga (AGPCL), en particular los ácidos docosahexanoico (ADH), eicosapentanoico (AEP) y linoleico conjugado (ALC), es benéfico para la salud humana, por lo cual su incorporación a la carne de abasto le da un valor agregado, pero las características sensoriales podrían alterarse ocasionando el rechazo del consumidor. El objetivo del presente estudio fue evaluar el efecto de adicionar estos tres AGPCL a la dieta de cerdos en variables de calidad fisicoquímica y sensorial de la carne. El diseño experimental fue de bloques al azar y los tratamientos fueron: T1) dieta+ALC; T2) dieta+ADH+AEP; T3) dieta+ADH+AEP+ALC; T4) dieta (testigo). Los datos se analizaron mediante ANDEVA y componentes principales (ACP); las medias se compararon con la prueba de Tukey (p≤0.05). Se usaron 32 cerdos castrados, Pietrain x Landrace x York x Duroc, en engorda de dos fases: 4 semanas de desarrollo y 4 semanas de finalización, después se electroinsensibilizaron y sacrificaron. Para realizar los análisis fisicoquímicos (pH, actividad de agua, dureza y pérdidas por cocción) y descriptivo cualitativo (sabor, textura y aroma) se tomaron muestras del músculo Longissimus dorsi. El sabor y aroma de la carne de los cerdos alimentados con AGPCL se describió como rostizado, a res, y a borrego, con textura suave y jugosa, aunque menos aceptable que el testigo. El sabor a rostizado, un atributo deseable en las carnes, disminuyó en las muestras obtenidas de cerdos que recibieron dietas con ADH y AEP, y no se detectó aroma ni sabor a pescado.