LAUSR

BACKGROUND Forty crossbred steers were supplemented with different doses (from 0 control- to 6000 mg/animal/day) of natural additive blend containing clove essential oil, cashew oil, castor oil, and a microencapsulated blend of eugenol, thymol, and vanillin for 80 days. Carcass characteristics, drip loss, and antioxidant activity were evaluated 24 h post mortem on Longissimus thoracis, and the effects of aging (until 14 days) were evaluated for water losses (thawing/aging and cooking), texture, color, and lipid oxidation. RESULTS The use of the natural additive blend did not modify (P > 0.05) carcass characteristics but did, however, modify body composition (P < 0.05). Drip losses were unaffected by the treatments tested (P > 0.05). There was observed quadratic effect (P < 0.05) on losses from thawing/aging on the first day of storage. Regarding the effects of natural additives on cooking losses, there was a quadratic effect (P < 0.05) among the treatments on day seven of ageing. Differences between days of ageing were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of ageing. On day 14 a linear effect (P < 0.05) was observed. Also, linear effect (P < 0.05) appeared on meat lightness, meat from control group was clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). The yellowness was not modified by the treatments (P > 0.05), only by the days of storage in control and the lowest dosage used. CONCLUSION The blend of natural additives has potential use in pasture feeding and could improve meat quality. However, doses should be adjusted. This article is protected by copyright. All rights reserved.