Beef acceptability and consumer expectations associated with production systems and marbling

Morales, Rogelio Alejandro Alonso; Aguiar, Ana Paula; Subiabre, Ignacio; Realini, C.E.

doi:10.1016/j.foodqual.2013.02.006

Cited by 72 publications

(61 citation statements)

References 40 publications

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“…Additionally, Chilean consumers have a positive view of animals fed on pasture and raised outdoors (Morales et al, 2013). The majority of the beef production system in the southern regions relies on grazing in temperate pastures.…”

Section: Introductionmentioning

confidence: 99%

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

et al. 2015

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The physicochemical and sensory attributes and the fatty acid composition of the longissimus lumborum muscle were determined. The beef from pasture-fed animals tended to be tenderer, darker, less red, and with yellower fat than the beef from grain-fed steers. The beef from steers fed wheat plus silage for 75 d had lower tenderness scores than beef from steers fed for 35 d on grain plus silage. The beef from pasture-fed steers had higher levels of conjugated linoleic acid c-9 t-11 and n-3 fatty acids and a lower n-6:n-3 fatty acid ratio than the beef from grain-fed steers. The time fed on grain plus silage had a significant effect on the fatty acid composition of the beef from steers fed wheat, but no similar effect was observed in beef from steers fed oats. However, the n-6:n-3 ratio of beef was more favorable when steers were fed grain (wheat or oats) plus silage for 35 d than for 75 d.

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Section: Introductionmentioning

confidence: 99%

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

et al. 2015

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“…Information is available about consumer sensory preferences for Chilean beef from different finishing systems. In general, consumers prefer beef produced on pastures and reject beef with high visual marbling (Morales et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Beef production from dairy bulls under two different production systems and its effect on the fatty acid profile and beef quality

Catrileo

Morales

Rojas

et al. 2014

Chilean J. Agric. Res.

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Bulls in dairy production are usually slaughtered at an early age to avoid production problems and unnecessary costs. However, the animals could be a source of additional income and better quality meat. The objective of this work was to determine the characteristic and quantity of fatty acids of the Longissimus thoracis muscle of dairy bulls finished at pasture and in an intensive feeding system. Sixteen 14-mo old Holstein Friesian dairy bulls with initial live weights (LW) of 340 ± 20 kg were randomly assigned to bulls with daily pasture silage and kale (Brassica oleracea L.) supplements and 1.0% concentrate at pasture (T1) and bulls with pasture silage supplements and 2% concentrate in confinement (T2). No differences (P > 0.05) were found between treatments for dressing percentage, rib eye area, and fat cover when animals were slaughtered at 21-mo, with LW 550 kg. However, kidney fat for T1 and T2 of 4.44 and 2.61 kg an -1 , respectively, were different (P < 0.05) as was pH, where T2 had a higher value (5.72) than T1 (5.46). Significant differences (P < 0.05) between treatments were found for all polyunsaturated fatty acids (PUFA), conjugated linoleic acid (CLA) c-9, t-11, C18:2 n-6 trans, C18:3 n-3, C22:5 n-3, C22:6 n-3, with higher levels for T1. Beef from the forage-fed bulls (T1) had an n-6: n-3 ratio below 4.0.

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“…Second, the study shows that there are three key roles associated with beef-cuts consumption: the texture and appearance, the quality and safety, and the variety in preparations and cooking. Morales et al (2013) have also explained that sensory attributes have a key role in determining consumers' preference of beef. Third, to make a unique contribution to the literature, this study reveals that many similarities and differences occurring between beef consumers and non-beef consumers are in their preferences of beef cuts.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Assessment of Consumer and Non-Consumer Preference for Beef Cuts Consumption in Malaysia

Mohamed

Rezai

Sharifuddin

et al. 2014

Journal of Food Products Marketing

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Malaysia is currently enjoying an economic revival, resulting in a rising per capita income and an increasing urban population. There are consumers whose taste buds have become more accustomed to international cuisines, including meaty Western food, to satisfy their quest for diversity in their new lifestyles. This group of consumers in Malaysia plays an important role in shaping the rising trend in the consumption of meat products, and this changing attitude calls for empirical research to clarify factors shaping it. The results also indicate that there are three factors (attributes of beef cuts, quality and safety, and the variety of Malaysian dishes) that greatly influence the preference for beef consumers toward their consumption of beef cuts. It was also determined that four factors that influenced the preference for non-beef consumers are price of beef cuts, lifestyle, risk associated with beef cuts consumption, taste, and preferences influencing non-beef consumers.

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Beef acceptability and consumer expectations associated with production systems and marbling

Cited by 72 publications

References 40 publications

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

Finishing strategies for steers based on pasture or silage plus grain and time on feed and their effects on beef quality

Beef production from dairy bulls under two different production systems and its effect on the fatty acid profile and beef quality

A Comparative Assessment of Consumer and Non-Consumer Preference for Beef Cuts Consumption in Malaysia

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