Sensory quality of meat from Santa Inês lambs fed with guava (<i>Psidium guajava</i> L.) agroindustrial by-product

COSTA, Roberto Germano; CAVALCANTI, Maria Caroline de Almeida; NOBRE, Priscila Torres; QUEIROGA, Rita de Cássia Ramos do Egito; MEDEIROS, Geovergue Rodrigues de; SILVA, Nelson Vieira da; BATISTA, Ana Sancha Malveira; ARAÚJO FILHO, José Teodórico de

doi:10.1590/fst.14419

Brasil

home Sumário navigate_before Anterior Atual Seguinte navigate_next

home Sumário

Original Article • Food Sci. Technol 40 (3) • July-Sept 2020 • https://doi.org/10.1590/fst.14419 linkcopy

Sensory quality of meat from Santa Inês lambs fed with guava (Psidium guajava L.) agroindustrial by-product

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The aim of this work was to determine the sensory quality (flavour, odour, tenderness, juiciness and overall acceptability) and physicochemical characteristics of meat from Santa Inês lambs fed with diets containing guava agroindustrial by-product (GAB). Was used samples of the longissimus lumborum of 40 entire males with an average slaughter weight of 32.0 kg, after approximately 105 days in a feedlot. Animals were randomly placed into four treatments (10 replicates per treatment) and fed with different levels of GAB (0, 20, 40 and 60%). Among the attributes examined, only odour was not influenced by the GAB. Inclusion of 40% GAB in diets (in place of corn) produced meat which satisfied consumer demands in terms of fresh colour, although with less intense flavour and tenderness. Although the factors juiciness and overall acceptability did not differ among the highest levels of GAB, we recommend to use GAB addition of up to 40% to avoid compromising on animal performance and consumer sensory characteristics.

Keywords: flavour; juiciness; meat quality; odour; tenderness

	Substitution Levels (%)
	0	20	40	60
Ingredient (%DM)
GAB	0.0	8.2	16.4	24.6
Hay tifton	30.0	30.0	30.0	30.0
Grain ground corn	41.0	32.8	24.6	16.4
Soybean meal	22.0	22.0	22.0	22.0
Urea	0.5	0.5	0.5	0.5
Mineral supplement	1.5	1.5	1.5	1.5
Vegetable oil	5.0	5.0	5.0	5.0
Chemical composition based DM (%)
Dry matter, DM	84.39	84.62	84.85	85.09
Crude protein, CP	17.67	17.74	17.81	17.88
Ether extract, EE	8.29	8.69	9.10	9.42
Mineral material, MM	4.81	4.76	4.73	4.69
Organic matter, OM	88.16	88.20	88.23	88.27
Neutral detergent fiber, NDF	40.37	44.08	47.81	51.52
Acid detergent fiber, ADF	21.62	26.25	30.87	35.51
Non-fiber carbohydrates, NFC	28.86	24.73	20.55	16.49
Lignin	2.47	3.99	5.50	7.02
Total tannin, TT	0.00	0.50	2.40	4.80
Total digestible nutrients, TDN	79.18	75.04	70.89	66.74
Metabolizable energy, ME	2.86	2.70	2.55	2.41

Ingredient	DM	OM	CP	EE	NDF¹ 1 Values of the composition table of Valadares et al. (2006);	ADF¹	TDN¹	Lignina¹
GAB² 2 Guava (Psidium guajava L.) agroindustrial by-product (GAB).	90.35	97.47	9.44	10.72	75.30	58.18	34.57	19.70
Hay tifton	80.73	92.61	7.98	1.74	78.64	39.04	55.74	5.50
Grain ground corn	87.51	96.99	8.56	5.71	13.52	3.83	85.94	1.19
Soybean meal	87.79	93.77	47.07	2.02	15.54	9.60	80.68	1.52
¹Vegetable oil	100.00	-	-	99.90	-	-	184.00	-
¹Urea	100.00	-	281.00	-	-	-	-	-

Descriptor	Definition
Descriptor	Definition	Lamb flavour^a a 0 = Not detected, 9 = very intense;	Mixed experience of olfactory, gustatory and tactile sensations perceived during the tasting. Flavour intensy of cooked lamb
Lamb odour^a	Organoleptic property perceived by olfactory organ when certain volatile substances are the smell. Odour intensity of cooked lamb
Tenderness^b b 0 = very tough, 9 = very tender;	Force required to compress a piece of meat between the molar teeth, evaluated at first bite
Juiciness^c c 0 = very dry, 9 = very juicy;	Perception of the amount of liquid released from the meat sample in the mouth after 5^th bite
Overall acceptability^d d 0 = very bad, 9 = very good.	Sum of quality attributes that will contribute to determining the degree of product acceptance by panellists

Variables	Substitution levels (%)				SE	P - value¹
Variables	0	20	40	60	SE	Linear	Quadratic
Initial weight. kg	17.45	17.34	17.11	16.89	0.03	0.393	0.908
¹ 1 Y= 32.39 – 0.016x (R2=0.95); Final weight. kg	32.47	32.13	31.94	25.30	0.21	<0.001	0.160
² 2 Y= 0.26 – 0.004x (R2=0.99); Daily weight gain. kg	0.26	0.22	0.22	0.12	0.01	<0.001	0.061
DMI, kg/day	1.35	1.29	1.25	1.18	0.28	0.189	0.408
Protein	24.81	24.86	25.00	24.32	0.13	0.259	0.178
Lipids	2.57	2.61	2.48	2.80	0.06	0.374	0.309
³ 3 Y= 75,3515 + 0.0228x (R2 = 0.70); L(lightness); a (redness) and b* (yellowness). Moisture	75.61	75.66	75.80	77.08	0.17	<0.001	0.144
Ash	1.12	1.10	1.09	1.11	0.01	0.672	0.120
pH (24 h)	5.55	5.75	5.82	5.89	0.05	0.076	0.595
Instrumental colour: L*	25.50	31.18	30.09	29.83	1.33	0.328	0.275
a*	9.51	31.18	30.09	29.83	0.53	0.834	0.530
b*	4.70	3.83	4.95	5.56	0.43	0.352	0.405

Attributes	Substitution levels (%)				SE
Attributes	0	20	40	60	SE
Lamb flavour	5.27a	4.65ab	3.68c	4.07bc	0.23
Lamb odour	4.31	4.19	3.94	3.95	0.25
Tenderness	4.71ab	3.50c	5.08a	4.21b	0.20
Juiciness	3.37a	2.68b	3.42a	3.18ab	0.19
Overall acceptability	4.36ab	4.13b	4.81a	4.58ab	0.17

Attributes	CAN1	CAN2	CAN3
Lamb flavour	0.30122	-0.73983	-0.22092
Lamb odour	-0.11437	-0.32652	0.09803
Tenderness	0.26927	0.93296	-0.87484
Juiciness	0.02573	-0.14440	1.15045
Overall acceptability	-0.36926	-0.62012	-0.17514
Eigenvalues	0.08912	0.04877	0.00768
Cum. Prop.	0.61222	0.94723	1.00000

vertical_align_top file_download show_chart

more_horizclose
- image
- translate
- link
- article
- vertical_align_top
- file_download
- show_chart
- image
- translate
- link
- article

location_on

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

rss_feed Acompanhe os números deste periódico no seu leitor de RSS

Acessibilidade / Reportar erro

[TFN1] ¹
Values of the composition table of Valadares et al. (2006);

[TFN2] ²
Guava (Psidium guajava L.) agroindustrial by-product (GAB).