Abstract
The objective of this study was to evaluate the effect of condensed tannin inclusion (0, 10, 30 or 50 g/kg of dry matter (DM) total) from Acacia mearnsii extract on the fatty acid profile, physicochemical quality and sensorial analysis of salted and sun-dried meat from young Nellore bulls. The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content. There was a linear increase in the water retention capacity, cooking weight loss and C18:3n–3 and a linear reduction in collagen, C16:0, C16:1cis–9, C18:1, MUFAs, and Δ9–desaturaseC18 in the salted and sun-dried meat from young Nellore bulls supplemented with condensed tannin. The myristic fatty acid (C14:0) and the flavor sensory attribute presented a quadratic increase. The inclusion of condensed tannin extract in the young Nellore bulls’ diets did not influence most of the physicochemical characteristics, fatty acids and nutraceutical compounds, including CLA, atherogenicity, thrombogenicity and the h:H index, the tenderness and the global appearance of the salted and sun-dried meat. Condensed tannins reduce ruminal biohydrogenation and improve the PUFA content of salted and sun-dried meat from young Nellore bulls.
Highlights
Salted and sun-dried meat is a processed product that is a traditional processed product that is popular in Brazil
The inclusion of condensed tannin extract in the young bulls’ diets promoted a quadratic reduction in the lipid content (P = 0.010), with the lowest inclusion level of 25.5 g/kg of dry matter (DM) obtained for 0.78 g/100 g of salted and sun-dried meat content (Table 2)
We found a linear increase in the water retention capacity (P = 0.002) and cooking weight loss (P = 0.025) and a linear reduction for the collagen (P = 0.006) of the salted and sun-dried meat from young Nellore bulls
Summary
Salted and sun-dried meat is a processed product that is a traditional processed product that is popular in Brazil. This product is based on the sequential application of salt, dehydration and maturation, which prevent the growth of undesirable microorganisms [1]; this method is widely used for conservation purposes [2]. Salted and sun-dried meat scavenge the active forms of reactive oxygen species involved in the initiation step or progression of oxidation, and maintain the overall quality of meat [3]. Meat quality from bull fed condensed tannins and analysis, decision to publish, or preparation of the manuscript
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