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Influence of Feeding Regimen on the Sensory Qualities and Fatty Acid Contents of Beef Steaks
Author(s) -
MITCHELL GREGORY E.,
REED ALAN W.,
ROGERS SHERYLE A.
Publication year - 1991
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.1365-2621.1991.tb14652.x
Subject(s) - loin , medius , forage , longissimus dorsi , polyunsaturated fatty acid , longissimus , zoology , biology , fatty acid , food science , regimen , anatomy , medicine , biochemistry , agronomy
Longissimus dorsi (loin) and gluteus medius (rump) muscles were obtained from twenty carcasses (ten grain‐fed and ten forage‐fed). A trained sensory panel rated longissimus dorsi steaks from grain‐fed animals significantly (p < 0.05) more tender and more flavorsome than those from forage‐fed animals. Fatty acid profiles indicated some significant differences due to feeding regimen. Forage‐fed beef had a higher proportion of omega‐3 polyunsaturated fatty acids than grain‐fed beef.