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Flavor Constituents of Beef as Influenced by Forage‐ and Grain‐Feeding
Author(s) -
LARICK D. K.,
HEDRICK H. B.,
BAILEY M. E.,
WILLIAMS J. E.,
HANCOCK D. L.,
GARNER G. B.,
MORROW R. E.
Publication year - 1987
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1987.tb06585.x
Subject(s) - loin , forage , pasture , tenderness , grazing , flavor , red clover , biology , zoology , subcutaneous fat , agronomy , food science , adipose tissue , endocrinology
Hereford yearling steers (N= 144) were alloted to one of three pasture systems: tall fescue, smooth bromegrass‐red clover or orchardgrass‐red clover. After the grazing period, steers were finished in drylot and then serially slaughtered at 0, 56, 84 and 112 days. Carcass quality grades and yield grade numbers increased when steers were fed grain up to 112 days. Tenderness of loin steaks increased up to 84 days, after which no improvements were observed. Sensory panel scores for grassy flavor of steaks and ground beef decreased up to 112 days. Fifty‐three compounds were identified in the volatiles of melted subcutaneous fat by direct sampling‐gas chromatography/mass spectro‐metry. The major differences between volatiles from fat of forage‐fed compared to grain‐fed steers were the higher concentrations of 2,3‐octanedione and various diterpenoids present in the samples of the forage‐fed animals.