Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle

Chail, A.; Legako, J. F.; Martini, Silvana; Ward, Barrymore; MacAdam, Jennifer W.

doi:10.1016/j.meatsci.2015.08.104

Cited by 3 publications

(3 citation statements)

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“…Studies to determine the nutritional content of red meat products including lamb and beef have demonstrated the protein content varies with factors relating to the animal such as location (Lin et al, 1988), breed (Hoffman et al, 2003), diet (Chail et al, 2016), age (Romans et al, 1965;Sch€ onfeldt et al, 2010) as well as postslaughter factors including cut (Yeh et al, 2018;Fowler et al, 2019), ageing (Kirby et al, 2016), cooking (Purchas et al, 2014) and cooking method (Jensen et al, 2014).…”

Section: Proteinmentioning

confidence: 99%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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Summary The global population is becoming older, and still, this cohort considers red meat (beef and sheep meat) as an important staple in their diet. It is understood that the requirements from these red meats will vary as a person ages, often because of associated physiological changes; nutrition and health concerns; and reduced sensorial capacities. This creates an imperative to develop red meat products that appeal and satisfy the demands of elderly people. Here, we have reviewed current literature with the aim to comprehend the elderly consumer market, their demands for nutritive and quality traits, and their requirements for safe and convenient red meat (beef and sheep) products. Based on these studies, it was apparent that these specifications may be delivered using available knowledge of intrinsic and extrinsic influences on red meat if considered within the context of elderly customers, that is, to deliver upon elderly people’s requirements for conventional red meat products which are inexpensive, of consistent and perceivable high quality, and quell any associated health concerns for the consumer.

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Section: Proteinmentioning

confidence: 99%

Red meat (beef and sheep) products for an ageing population: a review

Holman

Fowler

Hopkins

2019

Int J of Food Sci Tech

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“…For the characteristics tenderness, juiciness, degree of fattiness and overall preference, steaks from BFT-finished steers were comparable to steaks from grain-finished steers and preferred to steaks from grass-finished steers [63]. The fatty acid composition of steaks from these treatments was also determined, and the meat from grass-and BFT-finished steers had an equivalent ratios of omega-6 (n-6) to omega-3 (n-3) fatty acid concentrations, and both were less than the n-6:n-3 of grain-finished beef, with greater n-3, as well as reduced n-6 in BFT-finished beef [64]. Likewise, beef from cattle fed CT-containing SF had greater marbling scores, quality grades (select versus standard) and backfat thicknesses than alfalfa-fed animals.…”

Section: Beef Production On a Ct-containing Forage Legumementioning

confidence: 99%

Beneficial Effects of Temperate Forage Legumes that Contain Condensed Tannins

MacAdam

Villalba

2015

Agriculture

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Abstract:The two temperate forage legumes containing condensed tannins (CT) that promote ruminant production are birdsfoot trefoil (Lotus corniculatus L.; BFT) and sainfoin (Onobrychis viciifolia Scop.; SF). Both are well-adapted to the cool-temperate climate and alkaline soils of the Mountain West USA. Condensed tannins comprise a diverse family of bioactive chemicals with multiple beneficial functions for ruminants, including suppression of internal parasites and enteric methane. Birdsfoot trefoil contains 10 to 40 g·CT·kg DM.Our studies have focused on these two plant species and have demonstrated consistently elevated rates of gain for beef calves grazing both BFT and SF. Novel results from our BFT research include carcass dressing percentages and consumer sensory evaluations equivalent to feedlot-finished steers and significantly greater than grass-finished steers, but with omega-3 fatty acid concentrations equal to grass-finished beef. We have further demonstrated that ruminants fed BFT or SF will consume more endophyte-infected tall fescue (Schedonorus arundinaceus (Schreb.) Dumort.) forage or seed than ruminants fed a non-CT forage legume. There is great potential value for sustainable livestock production in the use of highly digestible, nitrogen-fixing legumes containing tannins demonstrated to improve ruminant productivity. OPEN ACCESSAgriculture 2015, 5 476

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“…Proteins are essential complex compounds comprised primarily of amino acids, with beef and lamb meat containing all nine essential amino acids required by humans for growth and maintenance (Williams, 2007; Arnarson, 2019). The protein content of meat varies and is influenced by factors such as species, breed, diet and age of the animal (Hoffman et al ., 2003; Chail et al ., 2016) with average values ranging from 12.3% in duck to 34.5% in chicken breast (Ahmad et al ., 2018), with reported values of 23.2% and 21.9% for beef and lamb respectively (Williams, 2007). In addition to species, carcase and post‐slaughter factors such as cut and ageing period have also been shown to impact on final protein levels.…”

Section: Introductionmentioning

confidence: 99%

Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)

Bailes¹,

Meyer²,

Piltz³

2022

Int J of Food Sci Tech

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Summary This study assessed the ability of near‐infrared spectroscopy to predict intramuscular fat (IMF) and protein content of freeze‐dried ground beef and sheep meat determined using the modified Soxhlet extraction and Dumas combustion, and ascertain if robust calibration models could be developed for both assays using the combined spectral data from both species. Samples were sourced from sheep and cattle slaughtered for a variety of experiments, which covered a range in age, diet fed and carcase cut. All samples were scanned using a benchtop NIRS instrument to develop calibration models, a subset of which was used for later validation. Intramuscular fat and protein content of samples ranged from 5.1 to 32.8 and 63.4 to 89.8, respectively, with combined species of the R2 values of 98.4 and 96.5 (RMSE 0.74 and 0.76) for IMF and protein respectively. Additionally, animal age and carcase cut were found to have no significant impact on the precision of prediction models. Results from our study showed that individual species as well as combined calibration models can be successfully developed for predicting IMF and protein content of freeze‐dried ground beef and sheep meat.

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Comparison of proximate composition, ph and fatty acids of beef ribeye steaks from forage and conventional feedlot finished cattle

Cited by 3 publications

References 0 publications

Red meat (beef and sheep) products for an ageing population: a review

Red meat (beef and sheep) products for an ageing population: a review

Beneficial Effects of Temperate Forage Legumes that Contain Condensed Tannins

Prediction of the intramuscular fat and protein content of freeze‐dried ground meat from cattle and sheep using near‐infrared spectroscopy (NIRS)

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