Palatability and Biochemical Factors of Beef from Mature Cattle Finished on a Concentrate Diet Prior to Harvest

The objective of this study was to investigate the influence of grain-finishing on mature beef palatability. Beef strip loins (n = 15 per treatment) from 2 marbling score groups [Slight (SL) and Traces/Practically Devoid (TR/PD)] and 3 carcass types [young fed (YF), mature fed (MF), and mature unfed (MU)] were collected. Young fed and MF cattle were grain-finished prior to harvest, whereas, beef from MU cattle were not identified as being grain-finished prior to harvest. Consumer and trained sensory panels evaluated steaks for palatability characteristics. Additionally, Warner-Bratzler shear force (WBSF), collagen solubility, sarcomere length, and volatile compounds were evaluated. Consumer ratings were not influenced (P > 0.05) by an interaction of main effects. Slight samples were greater (P 0.05) were observed among SL samples for beef flavor, beef flavor intensity, or off-flavor intensity due to carcass type. However, TR/PD-MF and MU steaks had more intense (P 0.05) by carcass type; however, MF and MU carcasses with TR/PD marbling scores had shorter (P < 0.05) sarcomeres than YF carcasses. Various volatile compounds were influenced (P < 0.05) by treatment and showed relationships with sensory ratings. Improvements in palatability were observed due to grain-finishing mature cattle, suggesting an adequate degree of marbling could offset negative palatability traits typically associated with beef from mature cattle.