title: Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
abstract: Ten panelists were selected from the local community to develop a meat lexicon composed of 18 terms that describe flavor attributes found in red meats. This flavor lexicon was used to compare the flavor profile of meat from beef cattle finished on grass or grain. Steaks from grass-fed animals were significantly (P<0.05) higher in barny, bitter, gamey, and grassy flavor, and lower in juicy and umami notes. Gamey, barny, bitter and grassy were some of the attributes inversely correlated to the degree of liking of the meat and therefore can be classified as "negative" attributes. Brothy, umami, roast beef, juicy, browned, fatty and salty are some of the attributes positively correlated to the degree of liking of beef and therefore can be identified as attributes that drive consumers' acceptance. Steaks from grass-fed cattle were rated by consumers as slightly liked (6.08 on a 9-point scale), while steaks from grain-fed animals were rated as moderately liked (7.05 on a 9-point scale).
authors.affiliation: Department of Nutrition, Dietetics, and Food Sciences, Utah State University, 8700 Old Main Hill, 750 North 1200 East, Logan, 84322-8700 UT, United States. curtis.maughan@usu.edu
authors.forename: Curtis
authors.initials: C
authors.lastname: Maughan
authors.forename: Rossarin
authors.initials: R
authors.lastname: Tansawat
authors.forename: Daren
authors.initials: D
authors.lastname: Cornforth
authors.forename: Robert
authors.initials: R
authors.lastname: Ward
authors.forename: Silvana
authors.initials: S
authors.lastname: Martini
mesh_terms: D000821:Animal Feed / Q000032:analysis*; D000822:Animal Husbandry; D000818:Animals; D002417:Cattle; D003258:Consumer Behavior; D004032:Diet / Q000662:veterinary; D002523:Edible Grain; D006801:Humans; D008460:Meat / Q000592:standards*; D006109:Poaceae; D013649:Taste