Yerba mate (Ilex paraguariensis) as a source of antioxidants with soybean grain in supplementation of lactating ewes reared in tropical pastures.

The hypothesis tested is that the association of soybean grain and yerba mate as an antioxidant source can increase the concentration of polyunsaturated fatty acids (PUFA) with lower oxidation of milk from lactating ewes reared in tropical pastures. Sixteen ewes were randomly distributed in a 2x2 factorial scheme (with or without yerba mate at 110 g / kg of dry matter (DM); with or without soybean grain at 210 g/kg of DM). Yerba mate intake reduced DM intake, and concentrations of ether extract (EE), protein, lactose, defatted dry extract, density, omega-3 concentrations, and the ratio between saturated/monounsaturated fatty acids (FA), but increased the concentration of monounsaturated FA and the sequestering power of free radicals by DPPH without altering the concentrations of conjugated dienes and the concentrations of substances reactive to thiobarbituric acid in milk. Supplementation with soybean grain decreased the birth weight of the lambs and increased the concentrations of conjugated linoleic acid (CLA), PUFA, omega - 6, omega ratio - 6/omega - 3, and total blood cholesterol. The addition of yerba mate did not influence the oxidative profile of milk. Supplementation with soybean grain improved the FA profile of milk, increasing the concentrations of CLA and PUFA. The results suggest that the association of yerba mate and soybean grain helps to improve the fat quality of milk from ewes raised in tropical pastures, as shown by the enhanced antioxidant activity, although it does not help prevent oxidation of milk rich in PUFA.

Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin.

BACKGROUND: Forty crossbred steers were supplemented with different doses (from 0 control to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation. RESULTS: The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was an observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but only by the days of storage in control and the lowest dosage used. CONCLUSION: The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted. © 2021 Society of Chemical Industry.

Meat quality of young bulls finished in a feedlot and supplemented with clove or cinnamon essential oils.

Forty young crossbred bulls (10 ± 2.2 months of age; 219 ± 11.7 kg) were finished in a feedlot with one of five different treatments: CON, control (no essential oil); CLO450, clove essential oil (450 mg/kg); CLO880, clove essential oil (880 mg/kg); CIN450; cinnamon essential oil (450 mg/kg); and CIN880, cinnamon essential oil (880 mg/kg). Instrumental meat quality attributes and consumer acceptability aspects (visual and sensory) were assessed during meat ageing and display. The inclusion of clove essential oil showed (P = 0.033) a quadratic effect on lipid oxidation in meat evaluated under display conditions. Level of cinnamon essential oil affected (P < 0.05) pH, shear force, and meat colour. On the other hand, the diet had no effect (P > 0.05) on sensory or visual acceptability. Ageing (7 days) enhanced (P < 0.05) sensory acceptability attributes. Globally, the addition of essential oil in bull diets can be an alternative to reduces lipid oxidation without modifying sensory acceptability attributes.

Carnauba wax coating preserves the internal quality of commercial eggs during storage / Revestimento com cera de carnaúba preserva a qualidade interna de ovos comerciais durante o armazenamento

The objective of this study was to evaluate the internal quality and lipid oxidation of eggs coated with a carnauba wax-based product at different concentrations and stored for up to 28 days under two temperatures. For analysis of internal quality, the eggs were assigned to a completely randomized 3 x 4 factorial design (uncoated eggs (control); eggs coated with carnauba wax at 12% concentration (Aruá®); eggs coated with carnauba wax at 15% concentration (Aruá®); four storage periods - 7, 14, 21, and 28 days). Fifteen eggs from each treatment were evaluated in each storage period, with each egg representing one replicate, i.e., 300 eggs per storage temperature (10 and 25°C). Egg weight loss, yolk percent (%), albumen percent (%), Haugh unit, yolk index, and specific gravity were calculated. Lipid oxidation of the egg yolk was measured by thiobarbituric acid reactive substances (TBARS), using 10 eggs at time 0 (fresh) and 30 eggs in each storage period (7, 14, 21, and 28 days), in triplicate, under only one storage temperature (25°C). A total of five pools, consisting of two eggs each, were used for each treatment. Each pool was considered a replicate, and each treatment consisted of five replicates. The weight loss of the eggs stored at 10°C and 25°C during the storage period was, on average, 46.1% and 37.3% lower for the eggs coated with carnauba wax than in uncoated eggs, respectively. Overall, coated eggs, regardless the concentration of the wax (12 or 15%) had higher Haugh units, specific gravity, and yolk index than uncoated eggs, in both temperatures (10 and 25°C). Uncoated and coated eggs showed similar lipid oxidation values regardless of the storage period. On the other hand, eggs coated with solutions containing 15% wax showed less oxidation than eggs coated with 12% wax. The coating of commercial eggs with carnauba wax, both at concentrations of 12 and 15%, was effective in maintaining their internal quality during storage at both storage temperatures (10 and 25°C). Eggs stored at 25°C had lower quality traits during storage compared with eggs kept under refrigeration. Coating eggs with wax did not minimize the oxidative processes in the egg yolk.(AU)

O objetivo deste estudo foi avaliar a qualidade interna e a oxidação lipídica de ovos revestidos com um produto a base de cera de carnaúba, com diferentes concentrações, e estocados por até 28 dias sob condições de duas temperaturas. Para as análises de qualidade interna, os ovos foram distribuídos em um delineamento inteiramente casualizado em esquema fatorial 3 x 4 (ovos não revestidos (controle); ovos revestidos com cera de carnaúba a 12% (Aruá®); ovos revestidos com cera de carnaúba a 15% (Arua®); quatro períodos de estocagem - 7, 14, 21 e 28 dias). Quinze ovos de cada tratamento foram avaliados em cada período de estocagem, sendo considerado cada ovo uma repetição, totalizando 300 ovos por temperatura de estocagem (10 e 25°C). Para cada período foram calculados a perda de peso dos ovos, porcentagem de gema, porcentagem de albúmen, unidade Haugh, índice de gema e gravidade específica. A oxidação lipídica da gema dos ovos foi mensurada através das substâncias reativas ao ácido tiobarbitúrico (TBARS), utilizando 10 ovos para o tempo 0 (frescos) e 30 ovos em cada período de estocagem (7, 14, 21 e 28 dias), em triplicata, sob a temperatura de estocagem de 25°C. Um total de cinco pools, consistindo de dois ovos cada, foram utilizados para cada tratamento. Cada pool foi considerado uma repetição possuindo cada tratamento cinco repetições. A perda de peso dos ovos estocados a 10°C e a 25°C durante o armazenamento foi, em média, 46,1% e 37,3% mais baixo para os ovos revestidos com a cera de carnaúba em comparação aos ovos não revestidos, respectivamente. De maneira geral, os ovos revestidos, independentemente da concentração da cera (12 ou 15%) apresentaram maior unidade Haugh, gravidade específica e índice de gema comparado aos ovos não revestidos, em ambas as temperaturas (10 e 25°C). Os ovos não revestidos e revestidos apresentaram valores de oxidação lipídica similares independentemente do período de estocagem. Por outro lado, ovos revestidos com soluções contendo 15% de cera demonstraram menor oxidação do que os ovos revestidos com cera a 12%. O revestimento de ovos comerciais com cera de carnaúba, em ambas as concentrações de 12 e 15%, foi efetivo em manter a qualidade interna dos ovos durante o armazenamento em ambas as temperaturas (10 e 25°C). Ovos estocados a 25°C apresentaram menor qualidade comparado aos ovos mantidos sob refrigeração. O revestimento dos ovos com a cera não minimizou os processos oxidativos na gema do ovo.(AU)

Sensorial, color, lipid oxidation, and visual acceptability of dry-aged beef from young bulls with different fat thickness.

The reduction in slaughter age with minimum fat and dry aging process improves meat tenderness, however, its shelf-life in display has not been studied. It was evaluated the sensorial, and the color, lipid oxidation, and visual acceptance in display of dry-aged beef (0, 14, and 28 days) from young bulls slaughtered with different subcutaneous fat thickness (2.00, 3.00, and 4.00 mm). Meat with 2.00 and 3.00 mm fat had higher acceptability than 4.00 mm (p < .05). Dry aging improved overall acceptability of consumers. Meat with 2.00 and 3.00 mm fat presented higher lightness and lipid oxidation values than 4.00 mm (p < .05) but similar visual acceptance was observed. Dry-aged beef (14 and 28 days) had lower lightness, but higher redness (p < .05) than not dry aged (0 days). Display reduced color over time, for all dry-aged treatments (p < .05). Dry aging process increased lipid oxidation but these values were below 2.00 mg/kg of malonaldehyde only in the first day of display. Dry aged for 14 days had similar visual acceptability to not dry-aged beef until the third day of display (p < .05). Shelf-life of 0, 14, and 28 days of dry aged was 5.41, 2.55, and 0.23 days. Despite of the increase in lipid oxidation and lightness, the sensorial and display acceptability of meat from young bulls was not prejudiced by the reduction in fat thickness. Beef dry-aged for 14 days was visually well accepted and could be displayed for 2.55 days without compromising acceptability.

Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots.

BACKGROUND: This study evaluated the acceptability (by sensorial and visual analyses) of meat from 40 Nellore heifers (finished in feedlots for 73 days) fed with different diets supplemented with essential oils (EOs) and an active principle blend. The five diets tested were: CON - a diet without essential oil and active principle blend (eugenol, thymol, and vanillin); ROS - a diet supplemented with rosemary EO; BLE - supplemented with a blend; BCL - a diet with clove EO+ blend; and BRC - a diet with rosemary, clove EOs + blend. The acceptability of diet and aging time was evaluated by consumers. RESULTS: Diet affected consumer acceptability and visual analysis (meat color). The diets with EO and the blend showed better sensory acceptance by the consumers; meat aged for 7 days received higher scores than meat aged for 1 day. Meat from heifers that received both EOs + blend (BCL, BRC) obtained the highest scores in the visual evaluation. CONCLUSION: The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.

Imbalance of the redox system and quality of tilapia fillets subjected to pre-slaughter stress.

The objective of this study was to evaluate the effect of oxidative stress on the instrumental and sensory quality of Nile tilapia fillets. The experiment was conducted in a 2x2 factorial arrangement, evaluating densities (60 and 300 kg m-3) and depuration times (1 and 24 hours) in a total of four treatments. The serum levels of cortisol and gene expression levels of catalase (CAT), glutathione peroxidase (GPx) and 70 kDa heat shock protein (HSP70) as well as the pH, color, tenderness, water-holding capacity and sensory analysis of the fillets were evaluated. High density (300 kg m-3) resulted in higher mean cortisol levels, lower expression of CAT and GPx enzymes as well as higher expression of HSP70. Fish under this treatment also exhibited fillets with greater tenderness, higher lightness, lower redness and lower sensory acceptance. The longer depuration time (24 hours) resulted in lower expression of the CAT and GPx enzymes and fillets with higher lightness. The water-holding capacity was not affected by the different treatments. Therefore, low density and longer depuration times are recommended for decreased stress and improved quality of fillets.

How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes – Curitiba, Campo Mourão and Palotina

In order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big – Curitiba, Medium – Campo Mourão and Small – Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous response: (i) factors that the buyer considers at the purchasing time; (ii) information which the buyer considers important to appear on the meat label; and three questions of stimulated response: (i) preference for meat preparation and exposure for sale, (ii) factors that the buyer considers when purchasing the meat, and (iii) preference for marbling (by photograph) according to the beef preparation. The results showed that beef buyers are more concerned with extrinsic meat quality indicators than the intrinsic ones, especially the meat presentation and hygiene of the sale point; have little knowledge about the factors that positively influence the eating experience of beef and do not cares about attributes of credibility, except for the meat expiration date. Beef buyers from medium (Campo Mourão) and small (Palotina) cities have a similar behavior, and differ from the buyers of a big (Curitiba) city among the attributes surveyed, in relation to the greater appreciation of inspection, tenderness and marbling, and less importance given to the expiration date. Beef buyers prefer meat cut by the butcher; however, this preference is higher in the small city.

How the perception of quality for beef evaluated by the buyer at the time of purchase: Study in three Brazilian cities of different sizes Curitiba, Campo Mourão and Palotina

In order to evaluate how beef buyers in the State of Paraná, Brazil south value meat quality indicators, and attributes of credibility, 519 interviews were conducted in three cities with different sizes (Big Curitiba, Medium Campo Mourão and Small Palotina). The interviews were applied after the meat was placed in the shopping cart and were composed of five questions, including question of spontaneous response: (i) factors that the buyer considers at the purchasing time; (ii) information which the buyer considers important to appear on the meat label; and three questions of stimulated response: (i) preference for meat preparation and exposure for sale, (ii) factors that the buyer considers when purchasing the meat, and (iii) preference for marbling (by photograph) according to the beef preparation. The results showed that beef buyers are more concerned with extrinsic meat quality indicators than the intrinsic ones, especially the meat presentation and hygiene of the sale point; have little knowledge about the factors that positively influence the eating experience of beef and do not cares about attributes of credibility, except for the meat expiration date. Beef buyers from medium (Campo Mourão) and small (Palotina) cities have a similar behavior, and differ from the buyers of a big (Curitiba) city among the attributes surveyed, in relation to the greater appreciation of inspection, tenderness and marbling, and less importance given to the expiration date. Beef buyers prefer meat cut by the butcher; however, this preference is higher in the small city.(AU)

Effects of blackberries (Rupus sp.; cv. Xavante) processing on its physicochemical properties, phenolic contents and antioxidant activity.

Beneficial health effects are attributed to the wide array of polyphenols such as anthocyanins present in berries. Blackberries have been improved genetically to be cultivated in different climate such as Brazil. Thus, distinctive cultivars were created. However, antioxidant properties of these have not been evaluated. This study aimed to investigate the availability of phenolic compounds in Brazilian cultivar blackberries (cv. Xavante) after processing into purées, coulis and jam changes during storage. Physicochemical, total phenolic compounds (TPC), anthocyanins and antioxidant activity of frozen and processed food products were evaluated. The pH values of jam and frozen pulp increased to a greater extent during storage. Pureé A (70 °C for 20 min) showed the highest value for lightness and redness on day 1 with a decrease after 30 days of storage. Redness values decreased to a greater extent for purée A, indicating less stable product over time whereas coulis presented optimal stability shown by the smaller color difference value. No differences in TPC were observed for frozen pulp, purée A, purée B, and coulis. Significantly lower amount of TPC was present in the jam indicating degradation of phenolic compounds upon heating and concentration process involved in jam making. An increase in antioxidant activity (ABTS assay) was observed in processed products after storage, which might be related to the development of new compounds with greater antioxidant activity. Therefore, processing of blackberries into food products is an alternative to prolong the accessibility of those fruits without extensive loss of antioxidant activities.

Consumer profile and acceptability of cooked beef steaks with edible and active coating containing oregano and rosemary essential oils.

Fresh animal products are highly perishable and characterized by a short shelf-life. Edible coatings with natural antioxidants (essential oils: EOs) could improve stability, ensure quality, and increase the shelf-life of fresh products. Due to the strong flavor of EOs, their use should consider consumer preferences and sensory acceptability. This study evaluated the effects of edible coating (with oregano and rosemary essential oil) on beef in relation to consumer preferences, besides the determination of habits of consumption and buying intentions of consumers. Acceptability scores from three clusters of consumers was described. Coating with oregano was the preferred. The higher consumer acceptance and willingness to buy this product indicate a great potential and possibility of using coatings with essential oils in fresh animal products.

Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls / Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore

This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls.

Este estudo foi realizado para avaliar o desempenho animal, características de carcaça e qualidade da carne de novilhos Nelore terminados em pastagens e abatidos aos 36 meses de idade (n = 10) e machos não castrados Angus vs. Nelores abatidos aos 20 meses de idade (n = 10). O peso final, peso, características e conformação da carcaça e espessura de gordura de cobertura foram maiores (p 0,05) ao longo da maturação para os mestiços Angus vs. Nelores; enquanto que o valor de L* da carne dos novilhos Nelores aumentou (p 0,05) sobre o valor de a* (cor vermelha). Da mesma forma, o tempo de maturação não teve efeito (p > 0,05) para os animais dos dois grupos genéticos. O grupo genético não teve efeito (p > 0,05) sobre o valor de b* (cor amarela). Por outro lado, o tempo de maturação aumentou o valor de b* após o sétimo dia para os animais dos dois grupos genéticos. A perda por descongelamento e cocção foi menor (p 0,05) sobre a oxidação de lipídeos; no entanto, a oxidação de lipídeos aumentou após o sétimo dia.

Carcass characteristics and sensorial evaluation of meat from Nellore steers and crossbred Angus vs. Nellore bulls / Características de carcaça e avaliação sensorial da carne de novilhos Nelore e touros cruzados Angus vs. Nelore

This study evaluated animal performance, carcass characteristics and meat quality of 36-month old Nellore steers finished in pastures (n = 10) and 20-month old Angus vs. Nellore bulls finished in feedlot (n = 10). Final body weight, carcass weight, characteristics, conformation and fat thickness, were higher (p < 0.001) for the Nellore steers than for Angus vs. Nellore bulls. Water losses during chilling (24hours, 4oC) were lower (p < 0.05) for Nellore steers than for the Angus vs. Nellore bulls. Muscle percentage on the 6th rib was higher (p < 0.05) for the Nellore steers than for Angus vs. Nellore bulls; while bone percentage was lower (p < 0.05) for Nellore steers. After 7 and 14 days of ageing, the L* meat value was higher for the Nellore steers than for the Angus vs. Nellore bulls; the L* meat value was similar (p > 0.05) throughout the ageing period for the Angus vs. Nellore bulls, but higher in meat from the Nellore steers (p < 0.05). Genetic group had no effect (p > 0.05) on meat a* value (redness). Likewise, ageing time had no effect on a* in both genetic groups, and genetic group had no effect (p > 0.05) on meat b* value (yellowness). On the other hand, b* was increased after day 7 of ageing for the bulls from the two genetic groups. Thawing and cooking losses were lower for Nellore steers after day 7 of aging (p < 0.05). The meat of the Angus vs. Nellore bulls was more tender (p < 0.05) at all ageing times studied (1, 4, 7 and 14 days) than the meat of the Nellore steers. Genetic group had no effect (p > 0.05) on lipid oxidation; however, lipid oxidation increased after day7. Meat from Nellore steers contained a higher percentage of saturated fatty acids (SFA), a lower percentage of unsaturated (UFA) and monounsaturated fatty acids (MUFA) and a similar percentage of polyunsaturated fatty acids (PUFA) than the meat from Angus vs. Nellore bulls.(AU)

Este estudo foi realizado para avaliar o desempenho animal, características de carcaça e qualidade da carne de novilhos Nelore terminados em pastagens e abatidos aos 36 meses de idade (n = 10) e machos não castrados Angus vs. Nelores abatidos aos 20 meses de idade (n = 10). O peso final, peso, características e conformação da carcaça e espessura de gordura de cobertura foram maiores (p < 0,001) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. As perdas de água durante o resfriamento (24 horas, 4º C) foram menores (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. A percentagem de músculo na 6ª costela foi maior (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores; enquanto que a percentagem de osso foi menor (p < 0,05) para os novilhos Nelores. Após 7 e 14 dias de maturação, o valor de L* da carne foi maior (p < 0,05) para os novilhos Nelores do que para os mestiços Angus vs. Nelores. O valor de L* foi similar (p > 0,05) ao longo da maturação para os mestiços Angus vs. Nelores; enquanto que o valor de L* da carne dos novilhos Nelores aumentou (p < 0,05). O grupo genético não teve efeito (p > 0,05) sobre o valor de a* (cor vermelha). Da mesma forma, o tempo de maturação não teve efeito (p > 0,05) para os animais dos dois grupos genéticos. O grupo genético não teve efeito (p > 0,05) sobre o valor de b* (cor amarela). Por outro lado, o tempo de maturação aumentou o valor de b* após o sétimo dia para os animais dos dois grupos genéticos. A perda por descongelamento e cocção foi menor (p < 0,05) para os novilhos Nelores após o sétimo dia de maturação. A carne dos mestiços Angus vs. Nelores foi mais macia (p < 0,05) em todos os tempos de maturação (1, 4, 7 e 14 dias) do que a carne dos novilhos Nelores. O grupo genético não teve efeito (p > 0,05) sobre a oxidação de lipídeos; no entanto, a oxidação de lipídeos aumentou após o sétimo dia.(AU)

Effect of Edible and Active Coating (with Rosemary and Oregano Essential Oils) on Beef Characteristics and Consumer Acceptability.

The effects of an alginate-based edible coating containing natural antioxidants (rosemary and oregano essential oils) on lipid oxidation, color preservation, water losses, texture and pH of beef steaks during 14 days of display were studied. The essential oil, edible coating and beef antioxidant activities, and beef consumer acceptability were also investigated. The edible coatings decreased lipid oxidation of the meat compared to the control. The coating with oregano was most effective (46.81% decrease in lipid oxidation) and also showed the highest antioxidant activity. The coatings significantly decreased color losses, water losses and shear force compared to the control. The coatings had a significant effect on consumer perception of odor, flavor and overall acceptance of the beef. In particular, the oregano coating showed significantly high values (approximately 7 in a 9-point scale). Active edible coatings containing natural antioxidants could improve meat product stability and therefore have potential use in the food industry.