The influence of forage diets and aging on beef palatability
To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage + Feedlot (grazing ryegras...
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| Veröffentlicht in: | Meat science 2010-11, Vol.86 (3), p.642-650 |
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| creator | Jiang, T. Busboom, J.R. Nelson, M.L. O'Fallon, J. Ringkob, T.P. Rogers-Klette, K.R. Joos, D. Piper, K. |
| description | To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage
+
Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14
d. Ground beef was dry-aged, wet-aged for 14
d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (
P
<
0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef. |
| doi_str_mv | 10.1016/j.meatsci.2010.05.016 |
| format | Article |
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+
Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14
d. Ground beef was dry-aged, wet-aged for 14
d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (
P
<
0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2010.05.016</identifier><identifier>PMID: 20709462</identifier><identifier>CODEN: MESCDN</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aging ; alfalfa ; Animal Feed ; Animals ; beef quality ; Beef steaks ; Biological and medical sciences ; Cattle ; cattle feeding ; Dactylis glomerata ; Diet ; Edible Grain ; fatty acid composition ; Fatty Acids - chemistry ; Feeding. Feeding behavior ; feedlots ; Festuca ; Food Handling - methods ; Food industries ; Forage diets ; Fundamental and applied biological sciences. Psychology ; Ground beef ; heifers ; Humans ; kale ; Lipid oxidation ; Lipid Peroxidation ; lipids ; Lolium multiflorum ; Male ; Meat - analysis ; Meat - standards ; meat aging ; Meat and meat product industries ; meat composition ; Muscle, Skeletal ; muscles ; oxidative stability ; Palatability ; Poaceae ; sensory properties ; steaks ; steers ; Taste ; triticale ; Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><ispartof>Meat science, 2010-11, Vol.86 (3), p.642-650</ispartof><rights>2010 The American Meat Science Association</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c418t-837613bb83df7e1e4b8eda9ae13a183ff6972fe3f7a1584175f64bd72f6cf4c73</citedby><cites>FETCH-LOGICAL-c418t-837613bb83df7e1e4b8eda9ae13a183ff6972fe3f7a1584175f64bd72f6cf4c73</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174010002019$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=23259245$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/20709462$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Jiang, T.</creatorcontrib><creatorcontrib>Busboom, J.R.</creatorcontrib><creatorcontrib>Nelson, M.L.</creatorcontrib><creatorcontrib>O'Fallon, J.</creatorcontrib><creatorcontrib>Ringkob, T.P.</creatorcontrib><creatorcontrib>Rogers-Klette, K.R.</creatorcontrib><creatorcontrib>Joos, D.</creatorcontrib><creatorcontrib>Piper, K.</creatorcontrib><title>The influence of forage diets and aging on beef palatability</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage
+
Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14
d. Ground beef was dry-aged, wet-aged for 14
d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (
P
<
0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.</description><subject>Aging</subject><subject>alfalfa</subject><subject>Animal Feed</subject><subject>Animals</subject><subject>beef quality</subject><subject>Beef steaks</subject><subject>Biological and medical sciences</subject><subject>Cattle</subject><subject>cattle feeding</subject><subject>Dactylis glomerata</subject><subject>Diet</subject><subject>Edible Grain</subject><subject>fatty acid composition</subject><subject>Fatty Acids - chemistry</subject><subject>Feeding. Feeding behavior</subject><subject>feedlots</subject><subject>Festuca</subject><subject>Food Handling - methods</subject><subject>Food industries</subject><subject>Forage diets</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ground beef</subject><subject>heifers</subject><subject>Humans</subject><subject>kale</subject><subject>Lipid oxidation</subject><subject>Lipid Peroxidation</subject><subject>lipids</subject><subject>Lolium multiflorum</subject><subject>Male</subject><subject>Meat - analysis</subject><subject>Meat - standards</subject><subject>meat aging</subject><subject>Meat and meat product industries</subject><subject>meat composition</subject><subject>Muscle, Skeletal</subject><subject>muscles</subject><subject>oxidative stability</subject><subject>Palatability</subject><subject>Poaceae</subject><subject>sensory properties</subject><subject>steaks</subject><subject>steers</subject><subject>Taste</subject><subject>triticale</subject><subject>Vertebrates: anatomy and physiology, studies on body, several organs or systems</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE1r3DAQhkVpSTZpfkITXUJO3mosyZKhEELoFwR6aHIWY3m01eK1N5K3kH9fLbtNjz0NvDwz7_Aw9gHEEgQ0H9fLDeGcfVzWomRCL0v6hi3AGlkpkPYtWwgp2gqMEqfsLOe1EAJkbU_YaS2MaFVTL9inx1_E4xiGHY2e-BR4mBKuiPeR5sxx7Dmu4rji08g7osC3OOCMXRzi_PKevQs4ZLo4znP29OXz4_236uHH1-_3dw-VV2DnykrTgOw6K_tgCEh1lnpskUAiWBlC05o6kAwGQVsFRodGdX3JGh-UN_Kc3RzubtP0vKM8u03MnoYBR5p22RmthDAW2kLqA-nTlHOi4LYpbjC9OBBu782t3dGb23tzQruSlr3LY8Ou21D_uvVXVAGujwBmj0NIOPqY_3Gy1m2tdOGuDlzAyeEqFebpZ2mSAqxtQe-rbg8EFWO_IyVXntnL72MiP7t-iv959g_q35ZU</recordid><startdate>20101101</startdate><enddate>20101101</enddate><creator>Jiang, T.</creator><creator>Busboom, J.R.</creator><creator>Nelson, M.L.</creator><creator>O'Fallon, J.</creator><creator>Ringkob, T.P.</creator><creator>Rogers-Klette, K.R.</creator><creator>Joos, D.</creator><creator>Piper, K.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20101101</creationdate><title>The influence of forage diets and aging on beef palatability</title><author>Jiang, T. ; Busboom, J.R. ; Nelson, M.L. ; O'Fallon, J. ; Ringkob, T.P. ; Rogers-Klette, K.R. ; Joos, D. ; Piper, K.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c418t-837613bb83df7e1e4b8eda9ae13a183ff6972fe3f7a1584175f64bd72f6cf4c73</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Aging</topic><topic>alfalfa</topic><topic>Animal Feed</topic><topic>Animals</topic><topic>beef quality</topic><topic>Beef steaks</topic><topic>Biological and medical sciences</topic><topic>Cattle</topic><topic>cattle feeding</topic><topic>Dactylis glomerata</topic><topic>Diet</topic><topic>Edible Grain</topic><topic>fatty acid composition</topic><topic>Fatty Acids - chemistry</topic><topic>Feeding. Feeding behavior</topic><topic>feedlots</topic><topic>Festuca</topic><topic>Food Handling - methods</topic><topic>Food industries</topic><topic>Forage diets</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ground beef</topic><topic>heifers</topic><topic>Humans</topic><topic>kale</topic><topic>Lipid oxidation</topic><topic>Lipid Peroxidation</topic><topic>lipids</topic><topic>Lolium multiflorum</topic><topic>Male</topic><topic>Meat - analysis</topic><topic>Meat - standards</topic><topic>meat aging</topic><topic>Meat and meat product industries</topic><topic>meat composition</topic><topic>Muscle, Skeletal</topic><topic>muscles</topic><topic>oxidative stability</topic><topic>Palatability</topic><topic>Poaceae</topic><topic>sensory properties</topic><topic>steaks</topic><topic>steers</topic><topic>Taste</topic><topic>triticale</topic><topic>Vertebrates: anatomy and physiology, studies on body, several organs or systems</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Jiang, T.</creatorcontrib><creatorcontrib>Busboom, J.R.</creatorcontrib><creatorcontrib>Nelson, M.L.</creatorcontrib><creatorcontrib>O'Fallon, J.</creatorcontrib><creatorcontrib>Ringkob, T.P.</creatorcontrib><creatorcontrib>Rogers-Klette, K.R.</creatorcontrib><creatorcontrib>Joos, D.</creatorcontrib><creatorcontrib>Piper, K.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Jiang, T.</au><au>Busboom, J.R.</au><au>Nelson, M.L.</au><au>O'Fallon, J.</au><au>Ringkob, T.P.</au><au>Rogers-Klette, K.R.</au><au>Joos, D.</au><au>Piper, K.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The influence of forage diets and aging on beef palatability</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2010-11-01</date><risdate>2010</risdate><volume>86</volume><issue>3</issue><spage>642</spage><epage>650</epage><pages>642-650</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><coden>MESCDN</coden><abstract>To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage
+
Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14
d. Ground beef was dry-aged, wet-aged for 14
d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (
P
<
0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>20709462</pmid><doi>10.1016/j.meatsci.2010.05.016</doi><tpages>9</tpages></addata></record> |
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| ispartof | Meat science, 2010-11, Vol.86 (3), p.642-650 |
| issn | 0309-1740 1873-4138 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Aging alfalfa Animal Feed Animals beef quality Beef steaks Biological and medical sciences Cattle cattle feeding Dactylis glomerata Diet Edible Grain fatty acid composition Fatty Acids - chemistry Feeding. Feeding behavior feedlots Festuca Food Handling - methods Food industries Forage diets Fundamental and applied biological sciences. Psychology Ground beef heifers Humans kale Lipid oxidation Lipid Peroxidation lipids Lolium multiflorum Male Meat - analysis Meat - standards meat aging Meat and meat product industries meat composition Muscle, Skeletal muscles oxidative stability Palatability Poaceae sensory properties steaks steers Taste triticale Vertebrates: anatomy and physiology, studies on body, several organs or systems |
| title | The influence of forage diets and aging on beef palatability |
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