title: The influence of forage diets and aging on beef palatability.
abstract: To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage+Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14 d. Ground beef was dry-aged, wet-aged for 14 d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (P<0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.
authors: Department of Animal Sciences, Washington State University, Pullman, WA 99164-6310, USA.
authors: T
authors: T
authors: Jiang
authors: J R
authors: JR
authors: Busboom
authors: M L
authors: ML
authors: Nelson
authors: J
authors: J
authors: O'Fallon
authors: T P
authors: TP
authors: Ringkob
authors: K R
authors: KR
authors: Rogers-Klette
authors: D
authors: D
authors: Joos
authors: K
authors: K
authors: Piper
mesh_terms: D000821:Animal Feed; D000818:Animals; D002417:Cattle; D004032:Diet; D002523:Edible Grain; D005227:Fatty Acids / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D006801:Humans; D015227:Lipid Peroxidation; D008297:Male; D008460:Meat / Q000032:analysis* / Q000592:standards; D018482:Muscle, Skeletal; D006109:Poaceae; D013649:Taste
chemical_list: D005227:Fatty Acids