title: Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake.
abstract: BACKGROUND
  Licuri cake is a biodiesel byproduct and has been tested as an alternative feed additive for use in cattle production. This study analyzed the color, sensory and chemical attributes of burger meat from bovines. Thirty-two young Nellore bulls were used, housed in individual pens and distributed in a randomized experimental design with four treatments: no addition or the addition of 7, 14 or 21% (w/w) licuri cake in the dry matter of the diet.
  
  
  RESULTS
  Interactions between the licuri cake level and the physicochemical variables (P > 0.05) were observed. Additionally, an interaction was observed between the licuri cake level and the burger beef color parameter lightness index (L*) (P = 0.0305). The L* value was positively and linearly correlated with the proportion of licuri cake in the diet of young bulls. The level of inclusion of licuri cake did not affect (P > 0.05) the sensory characteristics; the variables were graded between 6 and 7, indicating good overall acceptance.
  
  
  CONCLUSIONS
  Up to 21% (w/w) licuri cake can be included in the diet of young bulls without negatively impacting on beef burger quality. © 2015 Society of Chemical Industry.
authors.affiliation: Department of Animal Science, School of Veterinary Medicine and Animal Science, Federal University of Bahia, 40170-110, Salvador, Bahia, Brazil.
authors.forename: Ana Al
authors.initials: AA
authors.lastname: de Gouvêa
authors.affiliation: Department of Animal Science, School of Veterinary Medicine and Animal Science, Federal University of Bahia, 40170-110, Salvador, Bahia, Brazil.
authors.forename: Ronaldo L
authors.initials: RL
authors.lastname: Oliveira
authors.affiliation: Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, 78735-901 Rondonópolis, Mato Grosso, Brazil.
authors.forename: André G
authors.initials: AG
authors.lastname: Leão
authors.affiliation: Department of Animal Science, Federal University of Mato Grosso, Institute of Agricultural Sciences and Technology - ICAT, 78735-901 Rondonópolis, Mato Grosso, Brazil.
authors.forename: Dallyson Yc
authors.initials: DY
authors.lastname: Assis
authors.affiliation: Department of Animal Science, Federal University of Piauí, Campus Cinobelina Elvas, 64900-000 Bom Jesus, Piauí, Brazil.
authors.forename: Leilson R
authors.initials: LR
authors.lastname: Bezerra
authors.affiliation: Department of Animal Science, School of Veterinary Medicine and Animal Science, Federal University of Bahia, 40170-110, Salvador, Bahia, Brazil.
authors.forename: Nilton G
authors.initials: NG
authors.lastname: Nascimento Júnior
authors.affiliation: Department of Animal Science, School of Veterinary Medicine and Animal Science, Federal University of Bahia, 40170-110, Salvador, Bahia, Brazil.
authors.forename: Jaqueline S
authors.initials: JS
authors.lastname: Trajano
authors.affiliation: Department of Animal Science, Federal University of Ceará, 60021-970 Fortaleza, Ceará, Brazil.
authors.forename: Elzania S
authors.initials: ES
authors.lastname: Pereira
mesh_terms: D000821:Animal Feed; D000818:Animals; D028023:Arecaceae; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D004032:Diet; D006801:Humans; D008297:Male; D000069466:Red Meat / Q000032:analysis*; D013649:Taste
keywords: burger meat; licuri cake; physicochemical characteristics; sensory analysis