Show simple item record

dc.contributor.authorSalami, Saheed A.
dc.contributor.authorO'Grady, Michael N.
dc.contributor.authorLuciano, Giuseppe
dc.contributor.authorPriolo, Alessandro
dc.contributor.authorMcGee, Mark
dc.contributor.authorMoloney, Aidan
dc.contributor.authorKerry, Joseph P.
dc.date.accessioned2021-06-16T10:22:21Z
dc.date.available2021-06-16T10:22:21Z
dc.date.issued2020-10
dc.identifier.citationS. A. Salami, M. N. O'Grady, G. Luciano, A. Priolo, M. McGee, A. P. Moloney, J. P. Kerry, Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp, Meat Science, 2020, 168, 108181. DOI: https://doi.org/10.1016/j.meatsci.2020.108181en_US
dc.identifier.urihttp://hdl.handle.net/11019/2441
dc.descriptionpeer-revieweden_US
dc.description.abstractThis study investigated the quality composition, oxidative stability and sensory attributes of beef (longissimus thoracis, LT) from steers offered grass silage and a concentrate supplement in which barley was replaced by 40% and 80% (as-fed basis) of dried citrus pulp (DCP). Dietary treatment did not influence the antioxidant status (α-tocopherol and total phenolic contents) and activities of LT (radical scavenging activity, ferric reducing antioxidant power and iron chelating activity). Feeding DCP significantly increased the proportion of conjugated linoleic acids and polyunsaturated fatty acids in beef. Lipid and colour stability of fresh beef patties stored in modified atmosphere packs (MAP) were unaffected by dietary treatment but feeding 40% DCP reduced (P < .05) lipid oxidation in aerobically-stored cooked beef patties. Beef patties stored in MAP for up to 7 days were assessed by sensory panellists to be juicier for those fed 40% DCP compared to 0% and 80% DCP. Results indicated that substitution of barley with DCP improved the fatty acid profiles of beef without negatively influencing the eating quality of beef.en_US
dc.description.sponsorshipEducation, Audiovisual and Culture Executive Agency
dc.language.isoenen_US
dc.publisherElsevier BVen_US
dc.relation.ispartofseriesMeat Science;168
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://www.elsevier.com/tdm/userlicense/1.0/
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectBeefen_US
dc.subjectCitrus pulpen_US
dc.subjectOxidative stabilityen_US
dc.subjectSensory analysisen_US
dc.subjectFatty acidsen_US
dc.titleQuality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulpen_US
dc.typeArticleen_US
dc.embargo.terms2021/05/08en_US
dc.identifier.doihttps://doi.org/10.1016/j.meatsci.2020.108181
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorGrantNumber11/S/122, FEFANen_US
dc.source.volume168
dc.source.beginpage108181
refterms.dateFOA2021-05-08T00:00:00Z
dc.source.journaltitleMeat Science


Files in this item

Thumbnail
Name:
Quality-indices-and-sensory-at ...
Size:
990.4Kb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

  • Livestock Systems [237]
    Teagasc LIvestock Systems Department includes Dairy, Cattle and Sheep research.

Show simple item record