Headspace Volatiles and Sensory Characteristics of Ground Beef from Forage‐ and Grain‐Fed Heifers

Abstract

Twenty-seven yearling Hereford-Angus heifers were allotted to one of three intense managed pasture systems: Tifleaf pearl millet, sorghum sudangrass and fescue-clover. After grazing, heifers were finished in drylocand then serially slaughtered a;O, 52:&d 82 days in the feedlot (DIF). A total of 51 volatilcs were identified in ground beef from &Gssimus dorsi (L. dorsi) muscle and subcutaneousfat. Major classes of volatile compounds identified included hydrocarbons and aldehydes plus fewer numbers of ketones, alcohols, aromatic compounds and sulfur-containing compounds. The majority of compounds which varied due to DIF were alkanals and alk-2-enals. The concentration of each of the volatiles which varied due to DIF was found to increase. None of the volatiles quantitated were positively correlated with sweetness or gamey aftertaste, the two characteristics which were highest for the 0 DIF cattle.

Framework for life cycle assessment of livestock production systems to account for the nutritional quality of final products

“…The panel in Britain preferred grass‐fed lamb, whereas the Spanish panel preferred concentrate‐fed lamb, reporting distaste for the “grassy” flavor. A similar tendency was observed by Larick and Turner (1990) for US sensory panels, who also preferred concentrate‐fed beef over pasture‐fed beef. Collectively, these results demonstrate that familiarity is a driving force behind consumers’ decision making.…”

Performance and meat quality of native and continental cross steers grazing improved upland pasture or semi-natural rough grazing

“…In a US study, Larick et al (1987) observed that steers finished on red clover (Trifolum pratense) had a higher "grassy" flavour than those fed grass (Festuca arundinacea), and grass-fed animals produced meat that was not only higher in PUFA but which was also oxidatively more unstable (Larick and Turner, 1990a). They attributed these differences in flavour to both the increased content of PUFA, particularly α-linolenic acid in the phospholipid fraction, its lower oxidative stability, and to odoriferous compounds stored in the depot fats (Larick and Turner, 1990b). In European studies it has been confirmed that feeding fresh, green forages not only promotes the content of PUFA in meat, but also contributes antioxidants such as α-tocopherol and β-carotene to the meat, which stabilise the fatty acids and improves the meat quality (Richardson et al, 2004;Gatellier et al, 2005).…”

Benchmarking sensory off-flavor score, off-flavor descriptor and fatty acid profiles for muscles from commercially available beef and dairy cull cow carcasses

“…Although PUFA do not constitute a large component of the total fatty acid percentage, it has been reported that PUFA may be responsible for off-flavors in red meats due to the lipid oxidation process (Vatansever et al, 2000). Some of the compounds that result from PUFA oxidation include aldehydes, alcohols and ketones (Larick et al, 1987;Larick and Turner, 1990a;Elmore et al, 1999). As well, Wood et al (2003) concluded that if C18:3 cis-9,12,15 levels account for approximately 3% of the lipid fraction it may be detrimental to desirable flavor production.…”