Article ID Journal Published Year Pages File Type
2450652 Meat Science 2010 5 Pages PDF
Abstract

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1 = Pasture [4% of animal live weight (LW)], T2 = Pasture [3% LW plus concentrate (0.6% LW)], T3 = Pasture [3% LW plus concentrate (1.2% LW)], or T4 = Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.

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Life Sciences Agricultural and Biological Sciences Food Science
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