Efecto del sistema de producción previo al cebo sobre el perfil de ácidos grasos y calidad sensorial de la carne de vacuno
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Date
2011
Authors
Guerrero, A.Sañudo Astiz, Carlos
Albertí Lasalle, Pere
Campo Arribas, María del Mar
Olleta Castañer, José Luis
Resconi, V.
Panea Doblado, Begoña
Ripoll García, Guillermo
Santolaria, P.
Journal Title
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Volume Title
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conferenceObjectAbstract
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.
Description
Keywords
Production system, Meat, Fatty acids, Sensory analysis
Bibliographic citation
Guerrero, A., Sañudo, C., Albertí, P., Campo, M.M., Olleta, J.L., Resconi, V., Panea, B., Ripoll, G., Santolaria, P. “Efecto del sistema de producción previo al cebo sobre el perfil de ácidos grasos y calidad sensorial de la carne de vacuno”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.664-666. ISBN: 978-84-615-0062-8
Other field subjects
Carne de terneraGanado bovino
Calidad
Alimentación de los animales
Producción y sanidad animal