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Microbiological, Vacuum Packaging and Palatability Attributes of Beef Produced at Varied Levels of Forages and Grain¹

University of Georgia, Athens 30602

Abstract

Fifty-eight beef primal ribs obtained from carcasses of cattle raised under three feeding regimens (grass, grain-supplemented and grain) were used to compare the quality, chemical, packaging, retail case life and storage characteristics of beef produced at varied levels of forage. Carcasses from grass-fed cattle had lower marbling scores, quality grades and fat percentages than those from grain-fed or grain-supplemented cattle. Percentage moisture was significantly higher in the grass-fed beef. Percentage purge loss, microbial numbers, visual appearance in the retail case and sensory panel characteristics of beef were not significantly influenced by feeding regimen; however, there was a significant interaction between feeding regimen and length of vacuum storage. Beef from grass-fed cattle generally showed greater variability in these traits after 21 days of vacuum storage. Beef from grass-fed cattle generally showed greater variability in these traits after 21 days of vacuum storage than did beef from grain-fed or grain-supplemented cattle. After 150 days of storage at -10 C, TBA values were significantly higher for beef from grass-fed cattle than for samples from grain-fed or grain-supplemented animals. The production of beef at high levels of forage appears to be feasible; however, meat packers and retailers should closely monitor their vacuum packaging and retail case and freezer storage practices to minimize product variability.

¹ The authors thank W. R. Grace and Company for supplying packaging materials, equipment and technical advice during this study.

² Dept. of Food Sci., Georgia Agr. Exp. Sta.

³ Present address: Tee Pak, Danville, IL 61832

⁴ Richard B. Russell Agricultural Research Center, USDA, SEA, P. O. Box 5677, Athens, GA 30604.