Abstract

JENKO, Carolina et al. Efecto de la adición de taninos en la dieta pastoril de vacas de refugo sobre la calidad de la carne madurada. Cienc. docencia tecnol. [online]. 2023, n.68, pp.3-3. ISSN 1851-1716.  http://dx.doi.org/https://doi.org/10.33255/3468/1542.

Cull cows are a by-product of cow-calf operations. Due to their low body condition and meat palatability, they have lower price and are often used in canning manufacture. It has been seen that tannins could be a nutritional strategy alternative to some rumen modulators, which could improve the amino acid profile of meat. In addition, meat aging would improve its organoleptic characteristics, increasing their market value. The aim of this study was to evaluate the effect of adding condensed tannins to the pasture-finished cull cows on the amino acid profile, sensory quality and oxidative stability of aged meat. The results obtained show that the addition of tannins could be used in this category, improving tenderness, without compromising other meat quality characteristics and essential amino acids content.

Keywords : polyphenolic compounds; longissimus; amino acids; tenderness.