Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days
ABSTRACT Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carboh...
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| Veröffentlicht in: | Journal of food science 1982-05, Vol.47 (3), p.699-704 |
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| Sprache: | eng |
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| container_end_page | 704 |
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| container_issue | 3 |
| container_start_page | 699 |
| container_title | Journal of food science |
| container_volume | 47 |
| creator | MELTON, S. L. BLACK, J. M. DAVIS, G. W. BACKUS, W. R. |
| description | ABSTRACT
Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor. |
| doi_str_mv | 10.1111/j.1365-2621.1982.tb12694.x |
| format | Article |
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Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1982.tb12694.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><ispartof>Journal of food science, 1982-05, Vol.47 (3), p.699-704</ispartof><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4549-9860c9cb27bcdeac5c91d2147b151624a47d582303813ae0c5cbb37f247afb6a3</citedby><cites>FETCH-LOGICAL-c4549-9860c9cb27bcdeac5c91d2147b151624a47d582303813ae0c5cbb37f247afb6a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1982.tb12694.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1982.tb12694.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids></links><search><creatorcontrib>MELTON, S. L.</creatorcontrib><creatorcontrib>BLACK, J. M.</creatorcontrib><creatorcontrib>DAVIS, G. W.</creatorcontrib><creatorcontrib>BACKUS, W. R.</creatorcontrib><title>Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days</title><title>Journal of food science</title><description>ABSTRACT
Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.</description><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1982</creationdate><recordtype>article</recordtype><recordid>eNqVkF1v0zAUhi0E0srGf7C44C7B3465QaylHWgaSGXapeU4J5AuiTs7Ge2_J1mn3XNurCO_7yOdB6H3lOR0mo-7nHIlM6YYzakpWD6UlCkj8sMrtKBakowXgr5GC0IYyygV-gy9TWlH5p2rBXpct-4xROz6Cm-hBT9AhZd_oGu8a_EydPvQQz8kHGq8iWGcYpcANa5j6PB2AIgJXzp___vpb-qGHv90aRgjPDHXMy7EHo97PARMBcErd0wX6E3t2gTvnt9zdLv--mt5lV3_2HxbfrnOvJDCZKZQxBtfMl36CpyX3tCKTVeUVFLFhBO6kgXjhBeUOyBToCy5rpnQri6V4-fow4m7j-FhhDTYrkke2tb1EMZkqRRcEqOm4KdT0MeQUoTa7mPTuXi0lNhZtd3ZWbWdVdtZtX1WbQ9T-fOp_Ldp4fgfTft9vdoqYyZCdiI0aYDDC8HFe6s019Le3WxscXez4ldMW87_AeYYlRg</recordid><startdate>198205</startdate><enddate>198205</enddate><creator>MELTON, S. L.</creator><creator>BLACK, J. M.</creator><creator>DAVIS, G. W.</creator><creator>BACKUS, W. R.</creator><general>Blackwell Publishing Ltd</general><scope>BSCLL</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>198205</creationdate><title>Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days</title><author>MELTON, S. L. ; BLACK, J. M. ; DAVIS, G. W. ; BACKUS, W. R.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4549-9860c9cb27bcdeac5c91d2147b151624a47d582303813ae0c5cbb37f247afb6a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1982</creationdate><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>MELTON, S. L.</creatorcontrib><creatorcontrib>BLACK, J. M.</creatorcontrib><creatorcontrib>DAVIS, G. W.</creatorcontrib><creatorcontrib>BACKUS, W. R.</creatorcontrib><collection>Istex</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>MELTON, S. L.</au><au>BLACK, J. M.</au><au>DAVIS, G. W.</au><au>BACKUS, W. R.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days</atitle><jtitle>Journal of food science</jtitle><date>1982-05</date><risdate>1982</risdate><volume>47</volume><issue>3</issue><spage>699</spage><epage>704</epage><pages>699-704</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><abstract>ABSTRACT
Flavor and selected chemical components of ground beef from 60 steers were studied as a function of days (up to 140) that corn was fed to steers after grazing on pasture. During the 140 days on corn, significant changes occurred in the fatty acid composition of ground beef and in its carbohydrate content, titratable acidity, volatile fatty acid content, aroma and flavor. Flavor changes were related to certain chemical components. Results indicate that finishing cattle on corn for periods longer than 80–90 days causes little change in beef flavor.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1982.tb12694.x</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1982-05, Vol.47 (3), p.699-704 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_15435096 |
| source | Wiley Online Library Journals Frontfile Complete |
| title | Flavor and Selected Chemical Components of Ground Beef from Steers Backgrounded on Pasture and Fed Corn up to 140 Days |
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