title: Marination with natural curing ingredients, storage time, and serving temperature effects on the sensory characteristics of forage-finished or commercially-sourced beef roasts.
abstract: Beef inside round roasts (n=144) were cut from rounds obtained from both forage-finished cattle (n=72) and commercially-sourced beef (n=72). Roasts were portioned to weigh 0.45-0.68kg each. Each roast was then randomly assigned one of the following treatments: control, injected-no cure, or injected-cured. Additionally, roasts were assigned a serving temperature (hot or cold) and storage treatments (0d or 28d post cooking). Roasts from forage-fed beef had a more red interior color and higher shear values, and also retained more brine than commercially-sourced beef (P<0.05). Curing roasts improved TBARS values in roasts served hot and significantly reduced sensory warmed-over and grassy flavors (P<0.05). Marinating forage-finished beef roasts significantly improves tenderness and flavor characteristics.
authors: Auburn University Department of Animal Sciences, 209 Upchurch Hall, Auburn, AL 36849, USA. mcmurke@auburn.edu
authors: K E
authors: KE
authors: McMurtrie
authors: C R
authors: CR
authors: Kerth
authors: C L
authors: CL
authors: Bratcher
authors: P A
authors: PA
authors: Curtis
authors: B
authors: B
authors: Smith
mesh_terms: D000818:Animals; D002417:Cattle; D003116:Color; D003296:Cooking / Q000379:methods*; D005421:Flavoring Agents / Q000378:metabolism; D061353:Food Storage / Q000379:methods*; D006358:Hot Temperature; D050356:Lipid Metabolism; D008461:Meat Products; D018482:Muscle, Skeletal / Q000737:chemistry; D012492:Salts; D013649:Taste; D013997:Time Factors
chemical_list: D005421:Flavoring Agents; D012492:Salts; C017082:brine