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Open AccessArticle

Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef

1
Department of Animal Production and Food Science, Instituto Agroalimentario (IA2), Universidad de Zaragoza-CITA, Miguel Servet 177, 50013 Zaragoza, Spain
2
Asociación Española de Raza Avileña-Negra Ibérica, Padre Tenaguillo 8, 05004 Ávila, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 853; https://doi.org/10.3390/foods9070853
Received: 19 May 2020 / Revised: 26 June 2020 / Accepted: 26 June 2020 / Published: 30 June 2020
In order to achieve an attractive and differentiated product for the consumer and to optimize and to maximize profitability for the farmers within the EU Protected Geographical Indication “Carne de Ávila”, 24 yearling males of Avileña-Negra Ibérica breed were used to evaluate the effect of 2 feeding systems, concentrate (CON) and maize silage (SIL), and 2 packaging systems, vacuum (VAC) and modified atmosphere (MAP), on fatty acid composition, proximate analysis, water holding capacity and consumer acceptability of meat in 2 muscles: Longissimus thoracis (LT) and Semitendinosus (ST). Animals fed with concentrate showed higher carcass weight. However, feeding did not affect the proximate analysis of the meat. The use of maize silage improved the amount of conjugated linoleic acid and n-3 polyunsaturated fatty acids (PUFA) and the relation n-6 PUFA/n-3 PUFA. In LT muscle, feeding influenced texture, samples from SIL being more tender. The VAC packaging showed higher cooking losses than MAP in both muscles. Aging increased tenderness and cooking losses but decreased thawing losses. LT samples from SIL feeding were better accepted by consumers and VAC packaging showed higher scores than MAP. We can conclude that the use of maize silage could be an alternative feeding for this type of animals improving some aspects of the quality of the meat. View Full-Text
Keywords: concentrate; silage; modified atmosphere; vacuum; texture; fatty acids; water holding capacity; consumer acceptability concentrate; silage; modified atmosphere; vacuum; texture; fatty acids; water holding capacity; consumer acceptability
MDPI and ACS Style

Barahona, M.; Hachemi, M.A.; Olleta, J.L.; González, M.M.; Campo, M.M. Feeding, Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef. Foods 2020, 9, 853.

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