Mottin, CamilaGarcía Ornaghi, MarianaCarvalho, Venício MacedoPelaes Vital, Ana CarolinaRamos, Tatiane RogelioBonin, EdinéiaAraújo, Fabiana Lana deAraújo Castilho, Ricardo dePrado, Ivanor Nunes doGuerrero Barrado, AnaUCH. Departamento de Producción y Sanidad Animal, Salud Pública Veterinaria y Ciencia y Tecnología de los Alimentos2024-02-022024-02-022022-02Mottin, C., Ornaghi, M.G., Carvalho, V.M., Guerrero, A., Vital, A. C.P., Ramos, T.R., Bonin, E., Lana de Araújo, F., de Araújo Castilho, R. & do Prado, I.N. (2022). Carcass characteristics and meat evaluation of cattle finished in temperate pasture and supplemented with natural additive containing clove, cashew oil, castor oils, and a microencapsulated blend of eugenol, thymol, and vanillin. Journal of the Science of Food and Agriculture, vol. 102, i. 3 (feb.), pp. 1271–1280. DOI: https://doi.org/10.1002/jsfa.114650022-51421097-0010 (Electrónico)http://hdl.handle.net/10637/15310Este recurso no está disponible en acceso abierto por política de la editorial.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 an 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 7 of aging. Differences between days of aging were only observed with control treatment. Shear force was similar among treatments on days 1 and 7 of aging. On day 14 a linear effect (P < 0.05) was observed. Also, a linear effect (P < 0.05) appeared on meat lightness, meat from the control group being clearer on day 1. No changes were observed in redness among treatments or days of storage (P > 0.05). Yellowness was not modified by the treatments (P > 0.05)but 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.enrestricted accessCarneMeatCalidadQualityAditivos alimentariosFood additivesAceite vegetalVegetable oilsArtículohttps://doi.org/10.1002/jsfa.11465https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es