Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake

Abstract

The study evaluated the quality of 'frescal' sausage obtained from bulls fed diets containing various amounts of licuri cake. Thirty-two young Nellore bulls averaging 24 months in age and with an initial body weight of 368 ± 32 kg were housed in individual pens and distributed in a randomised experimental design with four treatments: 0, 7, 14 or 21% licuri cake inclusion in dry matter content of the diet. The inclusion of licuri cake in the diets of the bulls did not affect the chemical composition (p > .05). However, there was a linear increase (p ¼ .033) in the cooking weight loss of the sausage. There were no effect of licuri cake inclusion in young bulls diet on pH (p ¼ .097), lightness L à (p ¼ .602) and yellowness b à (p ¼ .692) of the 'frescal' sausage manufactured; however, there was a quadratic effect on the redness a à (p ¼ .035) and chrome C à (p ¼ .033). The panellists preferred the appearance of the sausage without licuri cake inclusion. There was no difference between 0% and 14% levels (DM basis) of licuri cake inclusion (p > .05) on aroma, tenderness, juiciness or overall acceptance in 'frescal' sausage. However, all characteristics were best evaluated in diets without including licuri (0%). It is not recommended licuri cake inclusion as an alternative feed source in the diets of young Nellore bulls because of decrease in redness and saturation (chrome) colour indexes and increase in cooking loss resulting in the reduction of appearance, juiciness and overall acceptance for consumption of 'frescal' sausage despite without affecting its chemical composition.ARTICLE HISTORY

Physicochemical composition and sensory attributes of manufactured beef burger patties obtained from young Nellore bulls supplied with lauric acid

“…Additionally, the use of fatty acids (FAs) in ruminant diets has been explored with the aim of improving the performance and quality of the product. Although it is a saturated FA, lauric acid (C12: 0) inclusion in diets has been reported to benefit digestion and reduced blood cholesterol levels (de Araújo et al., 2020; Bessa et al., 2015; de Gouvêa et al., 2018). When C12:0 is introduced into the ruminant diet its ruminal metabolism (biohydrogenation) contributes to an increase in polyunsaturated fatty acids (PUFAs) in the resulting meat, improving its nutraceutical values (de Gouvêa et al., 2016; Schönfeld & Wojtczak, 2016).…”