Validation of photographs usage to evaluate meat visual acceptability of young bulls finished in feedlot fed with or without essential oils.
Forty ½ Brown Swiss×½ Nellore crossbred bulls were distributed into three experimental groups: CON - diet without addition of essential oils; CLO - diet with average 5,000mg/animal/day of clove essential oils and CIN - diet with average 5,000mg/animal/day of cinnamon essential oils to evaluate three methodologies of visual acceptability: with steaks directly in Trays and Sequential and Random photos. Seventeen consumers evaluated visual appearance of meat using a 9-point structured hedonic scale. CON group presented higher shelf-life than essential oils groups. Trays and Sequential scores were similar in the majority of days; thus digital images could be used to evaluate colour evolution. However, Random photos resulted in lower scores and slower acceptability decrease than Trays and Sequential photos (p<0.05) among the second and fifth day of display. Random photos presented a lower and more constant standard deviation than Trays and Sequential photos (p<0.01) indicating that this methodology promoted a higher standard situation for meat colour evaluation.
Department of Animal Science, State University of Maringá, Paraná, Brazil. Electronic address: racpassetti@gmail.com.
Rodrigo Augusto Cortez
RAC
Passetti
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Juliana Akamine
JA
Torrecilhas
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Mariana Garcia
MG
Ornaghi
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Camila
C
Mottin
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Carlos Antonio Lopes
CAL
de Oliveira
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Ana
A
Guerrero
Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA Miguel Servet 177, 50013 Zaragoza, Spain.
Maria
M
Del Mar Campo
Departamento de Producción Animal y Ciencia de los Alimentos, Instituto Agroalimentario de Aragón (IA2), Universidad de Zaragoza-CITA Miguel Servet 177, 50013 Zaragoza, Spain.
Carlos
C
Sañudo
Department of Animal Science, State University of Maringá, Paraná, Brazil.
Ivanor Nunes
IN
do Prado
D000328:Adult; D000821:Animal Feed / Q000032:analysis*; D000818:Animals; D002417:Cattle; D003116:Color; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary*; D005260:Female; D063427:Food Quality; D006801:Humans; D008297:Male; D008875:Middle Aged; D009822:Oils, Volatile / Q000008:administration & dosage*; D010781:Photography; D000069466:Red Meat / Q000032:analysis*; D015203:Reproducibility of Results; D055815:Young Adult
D009822:Oils, Volatile
Cinnamon; Clove; Images; Meat colour; Methodology