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.

摘要: The effect of different animal diets supplemented with linseed (source omega-3 fatty acids: n-3) and/or conjugated linoleic acid (CON: control, LIN: 10% linseed, CLA: 2% acid, LINCLA: plus CLA) on consumer liking beef aged for 7 or 21 d was assessed in 3 Spanish cities. Overall, tenderness, juiciness, and flavor were evaluated by consumers (n = 720) using 9-point scales. Hedonic scores assigned did not differ (P > 0.05) from animals fed the d. Consumer showed an increasing trend aging time. Consumers Pamplona lower < hedonic than Barcelona Zaragoza. Linseed CLA can be to improve profile minimal impact liking. ratings seem depend regional tastes preferences. Practical Application Health concerns are becoming one most relevant predictors food consumption. Results present study indicate that modifying type fat meat obtain a better matches current nutritional recommendations healthy diet, achieved feeding whole without compromising production enriched beneficial acids would contribute collective enrichment products offer healthier within whole-diet approach. Producers could benefit added value differentiated niche market.