BACKGROUNDSalted Sun-dried meat is a traditional process of meat salting that can improve quality and overall acceptance. The present study compared the physicochemical and sensory attributes of fresh and salted sun-dried meat from Nellore Zebu (Bos taurus indicus) bulls (n=32) and evaluated diets containing different levels (0%, 7%, 14% and 21%) of licury cake in diets provided to Nellore finished in a feedlot. RESULTSSalted sun-dried meat decreased moisture (P<0.0001) and ether extract (P=0.0002) contents but increased ash (P<0.0001) and protein (P<0.0001) contents compared to fresh meat. The addition of licury resulted in linear increases in moisture (P=0.02) and quadratic effects on Warner-Bratzler shear force (P<0.03) in fresh meat. Cooking weight loss (P<0.0001) and Warner-Bratzler shear force (P=0.03) were reduced by the manufacturing process of sun-dried meat. Sun-dried meat presented greater color index L-* (P=0.0032), a(*) (P<0.0001) and c(*) (P<0.0001) values but a lower index color b(*) (P0.05). CONCLUSIONLicury cake can be used in 21% of dry matter in diets to finish animals in feedlot without lessening the quality fresh meat or sundried meat. Salted sun-dried meat presented a greater overall acceptance. (c) 2016 Society of Chemical Industry