title: Physical and sensory characterization and consumer preference of corn and barley-fed beef.
abstract: Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher (p<0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred (p<0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference (p>0.05) for either type of finished beef. Japanese consumers showed a preference (p<0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks (p<0.05). No differences (p>0.05) were observed for Warner-Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations (p<0.08) of the saturated fatty acids in the barley treatment, but no differences (p>0.10) in mono or polyunsaturated fatty acids.
authors: Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture and Forestry Centre, University of Alberta, Edmonton, AB, Canada T6G 2P5.
authors: W V
authors: WV
authors: Wismer
authors: E K
authors: EK
authors: Okine
authors: A
authors: A
authors: Stein
authors: M R
authors: MR
authors: Seibel
authors: L A
authors: LA
authors: Goonewardene