MDPI Open Access Journals zoom_out_map search menu Journals Foods Volume 10 Issue 5 10.3390/foods10051080 foods-logo Submit to this Journal Review for this Journal Edit a Special Issue ► Article Menu This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability by Aristide Maggiolino 1,*OrcID,Maria Federica Sgarro 1OrcID,Giuseppe Natrella 2OrcID,Josè Manuel Lorenzo 3,4OrcID,Annamaria Colucci 2OrcID,Michele Faccia 2OrcID andPasquale De Palo 1OrcID 1 Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy 2 Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy 3 Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain 4 Area Tecnologia de los Alimentos, Facultad Ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain * Author to whom correspondence should be addressed. Academic Editor: Juana Fernández-López Foods 2021, 10(5), 1080; https://doi.org/10.3390/foods10051080 Received: 19 April 2021 / Revised: 12 May 2021 / Accepted: 12 May 2021 / Published: 13 May 2021 (This article belongs to the Section Meat) Download PDF Review Reports Citation Export Abstract Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.
Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability
Aristide Maggiolino;Maria Federica Sgarro;Giuseppe Natrella;Annamaria Colucci;Michele Faccia;Pasquale De Palo
2021-01-01
Abstract
MDPI Open Access Journals zoom_out_map search menu Journals Foods Volume 10 Issue 5 10.3390/foods10051080 foods-logo Submit to this Journal Review for this Journal Edit a Special Issue ► Article Menu This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessArticle Dry-Aged Beef Steaks: Effect of Dietary Supplementation with Pinus taeda Hydrolyzed Lignin on Sensory Profile, Colorimetric and Oxidative Stability by Aristide Maggiolino 1,*OrcID,Maria Federica Sgarro 1OrcID,Giuseppe Natrella 2OrcID,Josè Manuel Lorenzo 3,4OrcID,Annamaria Colucci 2OrcID,Michele Faccia 2OrcID andPasquale De Palo 1OrcID 1 Department of Veterinary Medicine, University of Bari A. Moro, Valenzano, 70010 Bari, Italy 2 Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy 3 Centro Tecnológico de la Carne de Galicia, Rúa Galicia 4, Parque Tecnológico de Galicia, San Cibrán das Viñas, 32900 Ourense, Spain 4 Area Tecnologia de los Alimentos, Facultad Ciencias de Oruesnse, Universidad de Vigo, 32004 Ourense, Spain * Author to whom correspondence should be addressed. Academic Editor: Juana Fernández-López Foods 2021, 10(5), 1080; https://doi.org/10.3390/foods10051080 Received: 19 April 2021 / Revised: 12 May 2021 / Accepted: 12 May 2021 / Published: 13 May 2021 (This article belongs to the Section Meat) Download PDF Review Reports Citation Export Abstract Flavor is one of the main factors involved in consumer meat-purchasing decision and use of natural antioxidants in animal feeding had a great appeal for consumers. The aim of this trial is to evaluate the effect of Pinus taeda hydrolyzed lignin (PTHL) feed addition on oxidative stability, volatile compounds characteristics, and sensory attributes of 35 days dry-aged beef steaks. Forty steer six months old were randomly divided into a control group (CON; n = 20) and an experimental group (PTHL; n = 20). Both groups were fed ad libitum for 120 days with the same TMR and only the PTHL group received PTHL supplement. Samples of LT muscle were removed from carcasses and dry aged for 35 days at 2 °C, 82% of humidity, and 0.4 m/s of ventilation and then analyzed. Meat of CON group showed lower yellowness (p < 0.01) and higher TBARS (p < 0.01) values. Moreover, CON meat showed higher volatile aldehydes and lower sulfur compounds (p < 0.01), with higher unpleasant odor (p < 0.05) and meaty odor (p < 0.01) score revealed by sensory assessors. PTHL inclusion in beef diet delayed the oxidative mechanisms in 35 days dry-aged steaks, resulting in an improved colorimetric, volatolomic, and sensory profile.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
