title: Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems.
abstract: BACKGROUND
  Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg-1linseed alone or with 200 IU vitamin E kg-1in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality.
  
  
  RESULTS
  The inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged.
  
  
  CONCLUSIONS
  The inclusion of 50 g kg-1linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover. © 2016 Society of Chemical Industry.
authors.affiliation: Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda Montañana 930, E-50059, Zaragoza, Spain.
authors.forename: Pere
authors.initials: P
authors.lastname: Albertí
authors.affiliation: Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, E-50013, Zaragoza, Spain.
authors.forename: María M
authors.initials: MM
authors.lastname: Campo
authors.affiliation: E.T.S. Ingenieros Agrónomos, Universidad Pública de Navarra, Campus de Arrosadia, E-31006, Pamplona, Spain.
authors.forename: María J
authors.initials: MJ
authors.lastname: Beriain
authors.affiliation: Centro de Investigación y Tecnología Agroalimentaria (CITA), Gobierno de Aragón, Avda Montañana 930, E-50059, Zaragoza, Spain.
authors.forename: Guillermo
authors.initials: G
authors.lastname: Ripoll
authors.affiliation: Facultad de Veterinaria, Universidad de Zaragoza, C/ Miguel Servet 177, E-50013, Zaragoza, Spain.
authors.forename: Carlos
authors.initials: C
authors.lastname: Sañudo
mesh_terms: D050154:Adiposity; D000818:Animals; D017849:Animals, Inbred Strains; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet / Q000009:adverse effects / Q000662:veterinary*; D019597:Flax / Q000009:adverse effects* / Q000737:chemistry; D018857:Food Packaging; D005518:Food Preferences; D063427:Food Quality; D061353:Food Storage; D006801:Humans; D008297:Male; D008460:Meat / Q000032:analysis*; D055595:Mechanical Phenomena; D018482:Muscle, Skeletal / Q000254:growth & development / Q000378:metabolism; D010860:Pigments, Biological / Q000032:analysis; D012034:Refrigeration; D012639:Seeds / Q000009:adverse effects / Q000737:chemistry; D012677:Sensation; D013030:Spain; D014618:Vacuum; D014810:Vitamin E / Q000009:adverse effects* / Q000378:metabolism
chemical_list: D010860:Pigments, Biological; D014810:Vitamin E
keywords: beef; fatty acid profile; linseed; muscle color