Effects of Enrichment with Polyunsaturated Fatty Acids (Omega‐3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations. Issue 11 (11th October 2014)

• Record Type: Journal Article
• Authors: Pérez‐Juan, María; Realini, Carolina E.; Barahona, Marta; Sarriés, Maria Victoria; del Mar Campo, Maria; Beriain, María José; Vitale, Mauro; Gil, Marta; Albertí, Pere
• Is Part Of: Journal of food science. Volume 79:Issue 11(2014)
• Page Start: S2377
• Page End: S2382
• Publication Date: 2014-10-11
• Subjects: Food -- Periodicals; Food -- Research -- Periodicals; Food -- Periodicals; Research -- Periodicals; Levensmiddelen; Voeding; 664
• DOI: 10.1111/1750-3841.12667
• Languages: English
• ISSNs: 0022-1147

Abstract

<abstract abstract-type="main"> <title>Abstract</title> <p>The effect of different animal diets supplemented with linseed (source of omega‐3 fatty acids: <italic>n</italic>‐3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor liking of beef were evaluated by consumers (<italic>n</italic> = 720) using 9‐point scales. Hedonic scores assigned by consumers did not differ (<italic>P</italic> &gt; 0.05) for beef from animals fed the different diets and aged for 7 or 21 d. Consumer scores showed an increasing trend in beef liking with aging time. Consumers from Pamplona assigned lower (<italic>P</italic> &lt; 0.05) hedonic scores for beef liking than consumers from Barcelona and Zaragoza. Linseed and/or CLA can be fed to improve the fatty acid profile in beef with minimal impact on consumer liking. Consumer ratings seem to depend on regional tastes and preferences.</p> </abstract>