Journal
MEAT SCIENCE
Volume 80, Issue 3, Pages 857-863Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2008.04.002
Keywords
beef; diet; consumer preference; trained panel; fatty acids
Categories
Funding
- Alberta Barley Commission
- Alberta Agriculture, Food and Rural Development (AAFRD)
Ask authors/readers for more resources
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. (C) 2008 Elsevier Ltd. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available