Efecto del sistema de producción previo al cebo sobre el perfil de ácidos grasos y calidad sensorial de la carne de vacuno

Abstract

20 young males from Gasconne breed originated from two different production systems (extensive and semi-intensive) were fattened until 510 kg (slaughter live weight). After 24 hours Longissimus dorsi was obtained. For each animal one 1,5 cm steak was frozen for posterior fatty acids analysis (Bligh & Dyer) and three 2 cm steaks were aged during 1, 7 and 21 days at 4ºC and later frozen for sensory analysis. A taste panel assessed beef odours and flavours intensities and overall acceptability in grilled meat. Result showed influence of previous production system to fattening in the percentage of saturated and n-3 fatty acids, being bigger the proportion of n-3 in the extensive systems and bigger the SAT % and n-6 / n-3 relationship in the semi-intensive system. In sensory analysis it had not effect of the previous to fattening production system. Only, it was found effect of ageing, which increase statistically the beef odour and flavour, tenderness and global acceptability.