کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452082 1109705 2007 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet
چکیده انگلیسی

Fall-born Angus-cross steers (n = 30) from 1 of 2 sires, were randomly assigned to either an 85% corn, 7.5% cotton-seed hulls, and 7.5% vitamin/mineral/urea supplement diet (GRAIN), 100% ryegrass grazing (RG), or ryegrass grazing then the GRAIN diet for 94 d (RG/GRAIN). USDA Yield Grade of steers finished on either the GRAIN or RG/GRAIN regimens were higher (P < 0.02) compared to those finished on RG. Marbling score and USDA Quality Grade did not differ (P = 0.21 and 0.12, respectively) among the three finishing regimens. Yellowness (b∗) values of the subcutaneous fat from both strip loins (SL) and ribeye (RE) rolls was lowest (P < 0.05) in cuts taken from steers finished on GRAIN. Subcutaneous fat of both SL and RE had lower L∗ and hue angle values, and higher a∗ and b∗ values before trimming than after the fat was trimmed to 0.3 cm. Initial and sustained tenderness scores of SL from steers finished on GRAIN were higher when compared to RG/GRAIN or RG regimens (P < 0.05). Flavor intensity and beef flavor scores were higher (P < 0.05) for SL from GRAIN- or RG/GRAIN-finished steers compared to RG-finished steers. GRAIN SL had lower (P < 0.05) WBSF values than RG, but similar (P > 0.05) to RG/GRAIN. Trained sensory tenderness and flavor scores and WBSF values for RE were not affected by finishing regimen (P > 0.05). GRAIN steaks had a higher consumer overall acceptability score, average price/kg, and rank (P < 0.05). While carcass, fat, and sensory disadvantages were present in RG cattle, the overall magnitude of the differences compared to GRAIN cattle was fairly small.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 75, Issue 2, February 2007, Pages 324–331
نویسندگان
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