The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.

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.

ABSTRACT. Nowadays consumers are highly interested in the quality of the products they eat, especially when this refers to meat. Consumption of meat from ruminant animals and its derivatives is on the increase, particularly in some countries such as Brazil, one of the main beef exporters in the world. Current analysis is a review of the different factors that affect meat quality in ruminants, with a focus on sensory analyses. Some factors throughout the entire meat chain are analyzed, or rather, from those that producers underscore to improve the quality of their products to those related with consumers´ habits and beliefs. Most of the papers reviewed have been developed by researchers involved in the Meat Quality and Technology Group (University of Zaragoza and CITA of Aragon, Spain) alone or in collaboration with other local or international groups.Keywords: consumers, human health, ruminants, sensory analyses.Alguns fatores que afetam a qualidade da carne: da fazenda ao garfo. Revisão RESUMO. Cada vez mais os consumidores estão interessados na qualidade dos produtos os quais eles consomem; especialmente com referência a carne. O consumo de carne de ruminantes e de seus derivados está aumentando de forma muito rápida, especialmente em alguns países como o Brasil, que é o principal exportador de carne do mundo. Este trabalho revisa diferentes fatores que afetam a qualidade da carne de ruminantes, sobretudo sobre as análises sensoriais. Alguns fatores ao longo da cadeia da carne são analisados: aqueles que poderiam ser considerados pelos produtores relacionados ao melhoramento da qualidade dos seus produtos e aqueles relacionados aos hábitos e comportamento dos consumidores. A maior parte dos artigos científicos revisados foi desenvolvida pelo Grupo de Qualidade e Tecnologia de Carnes (Universidade de Zaragoza e CITA da região de Aragon na Espanha) isoladamente ou em colaboração com grupos locais e internacionais.

Twenty-seven animals (½ Angus - ½ Nellore) were fed for four months with one of the following diets: without addition of essential oils (E0.0), with 3.5 (E3.5) or 7 (E7.0) g/animal/day of an essential oil blend (oregano, garlic, lemon, rosemary, thyme, eucalyptus and sweet orange). Chemical composition, fatty acid profile and meat color were evaluated in Longissimus muscle. In addition, the effects of aging (one, seven and 14days) on the meat water holding capacity, texture and lipid oxidation were evaluated. Essential oils had no effect on chemical and fatty acid composition, meat color, water holding capacity or texture, but an inclusion of 3.5g/day decreased lipid oxidation. The addition of 7.0g/animal/day had a pro-oxidant effect on meat during aging and resulted in higher values for lipid oxidation at 14days of aging. Aging significantly affected thawing losses and texture. A dose of 3.5g/animal/day could be recommended in feedlot animals, but greater doses could have a pro-oxidant effect.

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