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. (21st August 2021)

• Record Type: Journal Article
• Authors: Mottin, Camila; Ornaghi, Mariana Garcia; Carvalho, Venício Macêdo; Guerrero, Ana; Vital, Ana Carolina Pelaes; Ramos, Tatiane Rogelio; Bonin, Edinéia; Lana de Araújo, Fabiana; de Araújo Castilho, Ricardo; do Prado, Ivanor Nunes
• Is Part Of: Journal of the science of food and agriculture. Volume 102:Number 3(2022)
• Page Start: 1271
• Page End: 1280
• Publication Date: 2021-08-21
• Subjects: cashew oil -- castor oil -- clove oil -- meat quality -- natural plant extract; Food -- Periodicals; Agriculture -- Periodicals; 664
• DOI: 10.1002/jsfa.11465
• Languages: English
• ISSNs: 0022-5142

Abstract

Abstract: 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.