Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding

Larick, D.K.; Hedrick, H. B.; Bailey, Milton E.; Williams, J. E.; Hancock, D. L.; Garner, G. B.; Morrow, R. E.

doi:10.1111/j.1365-2621.1987.tb06585.x

Cited by 156 publications

(120 citation statements)

References 25 publications

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“…Grass fed beef has been reported by U.S. consumers to have less acceptance for beef flavor due to off-flavors (Duckett et al, 2013). Despite previous evidence of a reduction of "grassy" off-flavor from including grain in the animal diet (Larick et al, 1987), in our study no differences in flavor liking scores were observed between HSC and HDP, whereas HCF was more liked than either.…”

Section: Consumer Flavor Likingcontrasting

confidence: 55%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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Abstract:Our objective was to evaluate the effects of different Honduran cattle production systems, enhancement, and country of origin on palatability of the longissimus muscle aged 21 d postmortem as determined by U.S. and Honduran consumers (n = 240/country). U.S.-sourced strip loins (n = 10/treatment) were selected: USDA Select (SE) and Top (upper 2/3) Choice (TC). Honduran-sourced strip loins (n = 10/treatment) included: 1) dual-purpose bulls, raised on native pasture (HDP), 2) F1 crossbred Brahman bulls finished on a corn-based grain diet for 180 d (HCF), and 3) purebred Brahman bulls finished on a sugarcane-based diet for 180 d (HSC). Ten additional strip loins from each Honduran treatment were selected and enhanced (E; 112% ± 3.5%) with water, salt, and tripolyphosphate, resulting in EHDP, EHCF, and EHSC. Steaks were cooked to 77°C prior to consumer evaluation of tenderness, juiciness, and flavor and overall liking, with classification of each trait as acceptable or unacceptable. Consumers indicated if they were willing to pay 0, 3, 6, or 10 USD/0.45 kg. Consumer data were analyzed using the GLIMMIX procedure of SAS as a split plot design, with treatment as the whole plot factor and country and the country × treatment interaction as the subplot factors, including panel as a random effect. The EHCF had greater (P < 0.05) scores for tenderness, juiciness, flavor and overall liking. No differences (P > 0.05) were found between TC and SE when scoring palatability traits, but more (P < 0.05) consumers found TC acceptable for juiciness compared to SE. Honduran consumers ranked all palatability traits greater than U.S consumers and found a greater percentage of samples acceptable for tenderness (P < 0.05). Enhancement of Honduran treatments had a positive effect on palatability traits, as well as the acceptability of those traits. Regardless of the differences in breeds, using high-energy diets and enhancement resulted in greater palatability scores.

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Section: Consumer Flavor Likingcontrasting

confidence: 55%

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Gomez

Garmyn

O’Quinn

et al. 2018

Meat and Muscle Biology

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“…The flavour identified as sweet when animals are out to pasture decreases at the expense of the typical flavour of steers. Furthermore, the products of fat degradation (such as aldehydes and cetones) are more apparent in the volatile fraction of meat from grass-fed young bulls than from grain-fed animals [56]. The terpenoids are also less abundant in meat from grain-fed bulls and their contents in meat are associated with various flavours.…”

Section: Auto-oxidation Of Fats At Low Temperaturementioning

confidence: 89%

“…Neutral lipids (mainly triglycerides) of muscles mainly incorporate PUFA as C18:2n-6 and C18:3n-3. Polar lipids (phospholipids) are less selective and incorporate not only C18:2n-6 and C18:3n-3, but also their counterparts (C20:3; C20:4; C22:5) [56].…”

Section: Effects Of Ruminant Feeding On the Nutritional Value Of Meatsmentioning

confidence: 99%

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

et al. 2001

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-Ruminant meat is an important source of nutrients and is also of high sensory value. However, the importance and nature of these characteristics depend on ruminant nutrition. The first part of this review is focused on biochemical and dietetic value of this meat. It offers a panel of quantitative and qualitative contributions, especially through its fatty acids characteristics. Since saturated and trans-monounsaturated fatty acids are considered as harmful to human health, their amount in muscles can be reduced by increasing the proportions of dietary polyunsaturated fatty acids (PUFA) absorbed by the animals. On the contrary, some fatty acids (n-6 and n-3 PUFA, conjugated linoleic acid) specifically incorporated in muscle tissues would play a favourable role in the prevention or reduction of major diseases in human (cancers, atherosclerosis, obesity) and therefore be recommended. The second part of this review treats different aspects of the sensorial qualities of meat. Skeletal muscle structure and its biochemical components influence muscle transformation to meat and sensorial qualities including tenderness, colour, flavour and juiciness. This paper shows how nutrition can influence, in ruminants, metabolic activity as well as muscle structure and composition, and thereby affect meat quality. muscle / meat / ruminant / nutrition / dietetic value / sensorial quality Résumé -Nutrition des ruminants et qualités de leurs viandes. Les viandes des ruminants sont une source importante de nutriments pour l'alimentation humaine et leurs qualités sensorielles sont très appréciées. L'importance et la nature de ces particularités dépendent toutefois de la nutrition des ruminants. La première partie de cette revue bibliographique est consacrée à la composition Reprod. Nutr. Dev. 41 (2001)

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“…[13][14][15]34,35 The n-alkanes, being inert throughout the digestive tract, are commonly used as markers for the estimation of intake, digestibility, and diet composition in grazing animals. 36,37 As for the fatty acid phytyl esters, as reported in our previous paper, 11 two reasonable hypotheses can be formulated: direct transfer from grass, because they had been detected in vegetable matrices, and/or endogenous (rumen or mammary cells) esterification product between fatty acids and free (E)-phytol, which is the main isomer naturally occurring in the chlorophyll molecule.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Hydrocarbon and Fatty Acid Composition of Cheese As Affected by the Pasture Vegetation Type

Povolo

Pelizzola

Lombardi

et al. 2011

J. Agric. Food Chem.

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The determination of the geographical origin of dairy products is an ongoing issue. In this paper the effects of botanical diversity of two pastures on the hydrocarbon and fatty acid composition of cheese fat were studied, over 2 years of experimentation. Two areas in the Italian southwestern Alpine region, dominated by Trifolium alpinum (T) and Festuca nigrescens (F) vegetation, respectively, were chosen, and milk obtained from cows grazing on these pastures was used to produce a semihard traditional cheese. Cheese samples showed a significantly different composition of most linear hydrocarbons, odd-chain (C15, C17, and C17:1) and unsaturated (trans-11,cis-15-C18:2, C18:3, C20:4n-6, C20:4n-3, and 20:5n-3) fatty acids, according to pasture type. The ratio between C 29 and C 27 linear hydrocarbons, unlike the absolute content of the single molecules, showed a good discriminating ability between the two pastures and was little affected by the natural variability due to the climatic and environmental factors.

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Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding

Cited by 156 publications

References 25 publications

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Honduran and U.S. Consumer Assessment of Beef from Various Production Systems with or Without Marinating

Effect of nutritional factors on biochemical, structural and metabolic characteristics of muscles in ruminants, consequences on dietetic value and sensorial qualities of meat

Hydrocarbon and Fatty Acid Composition of Cheese As Affected by the Pasture Vegetation Type

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