Commercial cuts and chemical and sensory attributes of meat from crossbred Boer goats fed sunflower cake‐based diets

Abstract

This study aimed to evaluate sunflower cake feed in commercial cut yields and chemical and sensory attributes of goat meat. Thirty-two castrated male goats were distributed in four levels (0, 8, 16 and 24%) of sunflower cake supplementation. The animals were slaughtered and the carcasses were placed in a cold chamber and sectioned into five anatomical regions corresponding to commercial cuts. Samples of the Longissimus lumborum muscle were analyzed for chemical composition and sensory quality. The chemical composition and pH were not affected by the treatments. The smell, taste and 'goatiness' of the aroma and flavor of the meat were also unaffected by the treatments. The appearance, tenderness and juiciness of the meat differed by treatment. The highest level (24%) of sunflower cake increased meat tenderness; however, according to the tasters there was reduced softness, although none of the samples were rejected by the tasters. Sunflower cake can be added to the diet at a level of up to 16% without altering the quantitative and qualitative attributes of the meat.

Physicochemical Quality, Fatty Acid Composition, and Sensory Analysis of Nellore Steers Meat Fed with Inclusion of Condensed Tannin in the Diet

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Color, sensory and physicochemical attributes of beef burger made using meat from young bulls fed levels of licuri cake

“…Meat production has to meet the eating habits of the population and fill the demand for healthier food and higher production standards for food products. Thus consumers prefer healthier meat with better nutritional and sensory qualities …”

Licuri oil supplements for lactating cows on pasture

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