2018
DOI: 10.1071/an15306
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Consumer acceptability of beef from two sexes supplemented with essential oil mix

Abstract: Essential oils are natural extracts from plants which can be included in cattle diets as an alternative to additives, such as ionophores, to improve the shelf life of meat. The aim of this study was to evaluate the sensory acceptability of meat from 57 crossbred (1/2 Angus–1/2 Nellore) animals of different sexes [heifers n = 30, and young bulls n = 27], finished in feedlot with isoenergetic and isonitrogenous diets, which differed in the level of supplementation (0.0, 3.5 or 7.0 g/animal/day) with a commercial… Show more

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Cited by 28 publications
(41 citation statements)
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“…Brisola and Castro (2005) evaluating the preferences of beef consumers from Brasilia regarding purchase and product purchased, noticed that the consumer decision-making process is determined from the level of information pertinent to the product. Regarding of beef cattle category preferred, meat from heifers (33%) followed by steers (20%) was preferred when compared with that from bulls (3%) and cows (2%) ( Table 2), as observed by Eiras et al (2017) and Guerrero et al (2018). However, in the spontaneous survey for the majority of the interviewees (42%) the animal category has little importance at the time of buying the meat.…”
Section: Consumption Habitsmentioning
confidence: 63%
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“…Brisola and Castro (2005) evaluating the preferences of beef consumers from Brasilia regarding purchase and product purchased, noticed that the consumer decision-making process is determined from the level of information pertinent to the product. Regarding of beef cattle category preferred, meat from heifers (33%) followed by steers (20%) was preferred when compared with that from bulls (3%) and cows (2%) ( Table 2), as observed by Eiras et al (2017) and Guerrero et al (2018). However, in the spontaneous survey for the majority of the interviewees (42%) the animal category has little importance at the time of buying the meat.…”
Section: Consumption Habitsmentioning
confidence: 63%
“…The ageing is one of the most commonly used methods to improve the quality of beef (Obuz, Akkaya, Gök, & Dikeman, 2014). During the ageing process, many biochemical processes occur, which are responsible for quality enhancement, mainly tenderness (Eiras et al, 2017) and flavor development (Guerrero et al, 2018). Thus, the last part of the research would like to know about two important aspects in the production system and commercialization of the meat: traceability and ageing of the meat.…”
Section: Consumer Knowledge About Ageing and Traceability Of Meatmentioning
confidence: 99%
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“…Studies evaluating the sensory acceptability to the consumer of meat from cattle on a diet supplemented with essential oils are recent, 3, 9, 11 which necessitates further studies in this field because the use of natural compounds instead of synthetic ones is preferred by consumers.…”
Section: Introductionmentioning
confidence: 99%
“…In this way, the consumer has to observe at the moment of purchase the possible quality indicators to make the judgment and decide for the purchase. However, the consumer's lack of knowledge about the different quality attributes of beef (such as odor, flavor, tenderness, and overall acceptability), and how they vary within the same cuts (Eiras et al, 2017;Guerrero et al, 2018;Mottin et al, 2019;Prado et al, 2015a;Vital et al, 2018) present difficulties at the purchase time.…”
Section: Introductionmentioning
confidence: 99%