HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Schroeder, J.W. Articles by Cook, C. W. Search for Related Content PubMed Articles by Schroeder, J.W. Articles by Cook, C. W.

Palatability, Shelflife and Chemical Differences between Forage- and Grain-Finished Beef^{1, 2, 3,}

Colorado State University, Fort Collins, CO 80523

Abstract

Comparison of five different management/feeding systems were made with 35 Hereford yearling steers randomly allotted to three pasture combinations. Following a 4-month grazing period, 19 head were slaughtered and 16 were given an additional grain-finishing period of 104 days on an 80% concentrate diet prior to slaughter. All carcasses were appraised and compared for various quality and yield grade factors, chemical composition, organoleptic properties and retail acceptability. The added time on feed markedly increased ribeye area and improved quality determinants of muscle. Although no differences were noted for overall maturity, carcasses from the all-forage diets exhibited darker ribeye muscle, which indicated the greater likelihood of stress susceptibility. Carcasses from the forage-finished cattle had an advantage in percentage cutability; however, this advantage was negated by their lower dressing percentages and increased cooler shrinkage. Steaks from carcasses of cattle fed the all-forage diets had limited retail acceptability and were scored lower for all palatability-determining characteristics. Grain-finishing of beef cattle improved all carcass qualitative characteristics, lean color, dressing percentage and retail acceptability of longissimus muscle steaks. Moreover, the added time on feed contributed to an increase in unsaturated fatty acids in intramuscular and total body fat, improvement of all palatability attributes and reduced shear force.

¹ Scientific Series Paper No. 2458 published with the approval of the Director of the Colorado State Univ. Exp. Sta.

² Contributing project to Western Regional Project W 145.

³ This research was supported in part by NSF/RANN Grant No. AER77-04098.

⁴ Present Address: North Dakota State Univ. Coop. Ext. Service, Minot, ND 58701.

⁵ Dept. of Anim. Sci.

⁶ Present address: Monfort of Colorado, Greeley, CO 80631

⁷ Dept. of Range Sci.

This article has been cited by other articles:

				C. J. Lopez-Bote, A. I. Rey, M. Sanz, J. I. Gray, and D. J. Buckley Dietary Vegetable Oils and alpha -Tocopherol Reduce Lipid Oxidation in Rabbit Muscle J. Nutr., June 1, 1997; 127(6): 1176 - 1182. [Abstract] [Full Text]