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 show...
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Veröffentlicht in: | Meat science 2008-11, Vol.80 (3), p.857-863 |
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Hauptverfasser: | , , , , |
Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | 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. |
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ISSN: | 0309-1740 1873-4138 |
DOI: | 10.1016/j.meatsci.2008.04.002 |