Acceptability by sensory and visual analyses of meat from Nellore heifers fed with natural additives and finished in feedlots.
Jéssica de Oliveira MonteschioRodrigo Augusto Cortez PassettiKennyson Alves de SouzaAna GuerreroLaura Adriane de Moraes PintoMaribel Velandia ValeroAna Carolina Pelaes VitalJosé Carlos Silveira OsórioRicardo de Araújo CastilhoCarlos SañudoIvanor Nunes do PradoPublished in: Journal of the science of food and agriculture (2020)
The use of natural compounds in ruminant diets improves the sensory characteristics of meat without damaging visual acceptability and may be an alternative to the conventional additive market. © 2020 Society of Chemical Industry.
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