Physicochemical composition, fatty acid profile, and sensory attributes of salted sun-dried meat from different bovine crossbreeds.

Abstract

Sun-dried meat is a traditional dry-meat product from Northeastern Brazil, made using mild salting and drying techniques. Bos indicus cattle dominate Brazilian beef production due to their heat tolerance and parasite resistance, but crossbreeding with Bos taurus has improved the meat quality. This study evaluated biochemical transformations during sun-drying meat and the effects of three bovine genetic groups on physicochemical, fatty acids profile and sensory attributes. A completely randomized 3 × 2 factorial design was used with three genetic groups [Nellore (Nell), ½ Nellore ½ Angus (NellAn), and ½ Senepol ¼ Nellore ¼ Angus (SeNellAn)] and two meat types (fresh and sun-dried), totaling 18 experimental units. Fresh meat presented higher (P < 0.05) pH and L*, a*, b* and chroma intensity, and water activy (aW), water-holding capacity (WHC), cooking weight loss (CWL) and Warner-Bratzler Shear Force (WBSF) compared to sun-dried meat. The b* color index was similar between meat type (P > 0.05). Protein, fat and moisture contents were higher (P < 0.05) in fresh meat, in contrast, ash and collagen were higher (P < 0.05) in sun-dried meat. Sun-dried meat had impaired PUFA contents ant FA health indexes, however improved sensory scores. SeNellAn had better ∆⁹-C16 and ∆⁹-C18 activities, h:H index and sensory scores for tenderness and juiciness. Thus, sun-dried meat provided better texture and color indexes when compared to fresh meat. SeNellAn crossbreed provided better FA profile to the fresh meat, especially in PUFA profile and health indexes, as well a better sensory acceptability to tenderness and juiciness.