Physical and sensory characterization and consumer preference of corn and barley-fed beef

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.