Sensory Properties of Rib and Round Muscle Roasts from Two Beef Breed‐Types on Two Feeding Regimes

Abstract

Roasts from the rib and three round muscles obtained from Angus and Simmental X Angus (SA) steers on two feeding regimes, high concentrate (HC) and pasture followed by short term HC, were roasted to an internal temperature of 65-68°C. Time of roasting, cooking losses, shear values, and pressed juice were determined. A trained sensory panel evaluated flavor, tenderness, juiciness, and overall acceptability. Sensory panelists scored flavor acceptability higher in SA roasts (P < 0.05) than in roasts from Angus steers. Flavor acceptability, overall acceptability, and tenderness were found to be higher in round muscle roasts from the HC feeding regime (P < 0.05) than in round roasts from the cattle fed pasture followed by short term HC.

Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks1

“…barley-fed steers were noted to possess livery, bloody, and metallic aftertastes than steaks from corn-fed cattle. In contrast, others (McCurdy et al, 1981;Miller et al, 1996) failed to detect differences among barley-and corn-finished beef.…”

Warmed‐Over Flavor Development in Beef Patties Prepared by Three Dry Heat Methods

“…No significant differences in aroma or flavor scores as a function of animal feed were noted. The majority of investigators including Brown et al (1979) and McCurdy et al (1981) found that trained taste panelists scored pasture-fed beef significantly lower in flavor than grain-fed beef. Reagan et al (1981), however, reported nonsignificant differences in panel scores due to animal diet.…”