Effects of Enrichment with Polyunsaturated Fatty Acids (Omega‐3 and Conjugated Linoleic Acid) on Consumer Liking of Beef Aged for 7 or 21 d Evaluated at Different Locations

• Published in: Journal of food science Vol. 79; no. 11; pp. S2377 - S2382
• Main Authors: Pérez‐Juan, María, Realini, Carolina E, Barahona, Marta, Sarriés, Maria Victoria, Campo, Maria, Beriain, María José, Vitale, Mauro, Gil, Marta, Albertí, Pere
• Format: Journal Article
• Language: English
• Published: United States The Institute 01-11-2014; Blackwell Publishing Ltd; Wiley Subscription Services, Inc
• Subjects: Adolescent; Adult; aging; Animal Feed - analysis; Animals; Beef; Cattle; cities; conjugated linoleic acid; Consumer Behavior; Consumption; Diet; Dietary Supplements; Diets; Enrichment; fatty acid composition; Fatty acids; Fatty Acids, Omega-3 - analysis; Fatty Acids, Unsaturated - analysis; Female; flavor; Flax - chemistry; Food Handling - methods; Food science; Foods; Humans; juiciness; Linoleic Acids, Conjugated - analysis; linseed; Linseed Oil; Male; Meat; Meat - analysis; Middle Aged; Nutrition; omega-3; omega-3 fatty acids; polyunsaturated fatty acids; Spain; Young Adult; Spain; meat; conjugated linoleic acid; linseed; aging; omega-3
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/1750-3841.12667

The effect of different animal diets supplemented with linseed (source of omega‐3 fatty acids: n‐3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% conjugated linoleic acid, LINCLA: 10% linseed plus 2% CLA) on consumer liking of beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor liking of beef were evaluated by consumers (n = 720) using 9‐point scales. Hedonic scores assigned by consumers did not differ (P > 0.05) for beef from animals fed the different diets and aged for 7 or 21 d. Consumer scores showed an increasing trend in beef liking with aging time. Consumers from Pamplona assigned lower (P < 0.05) hedonic scores for beef liking than consumers from Barcelona and Zaragoza. Linseed and/or CLA can be fed to improve the fatty acid profile in beef with minimal impact on consumer liking. Consumer ratings seem to depend on regional tastes and preferences.