title: Sensory quality of beef from different finishing diets.
abstract: Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.
authors.affiliation: Department of Animal Production and Food Science, University of Zaragoza, Miguel Servet 177, 50013 Zaragoza, Spain. resconi@unizar.es
authors.forename: V C
authors.initials: VC
authors.lastname: Resconi
authors.forename: M M
authors.initials: MM
authors.lastname: Campo
authors.forename: M
authors.initials: M
authors.lastname: Font i Furnols
authors.forename: F
authors.initials: F
authors.lastname: Montossi
authors.forename: C
authors.initials: C
authors.lastname: Sañudo
mesh_terms: D000821:Animal Feed; D000822:Animal Husbandry / Q000379:methods; D000818:Animals; D002417:Cattle; D004032:Diet; D002149:Energy Intake; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D009812:Odorants; D006109:Poaceae; D013649:Taste; D014583:Uruguay