Consumer Acceptability and p‐Carotene Content of Beef as Related to Cattle Finishing Diets

Simonne, Amy; Green, N.R.; Bransby, David

doi:10.1111/j.1365-2621.1996.tb10973.x

Cited by 38 publications

(29 citation statements)

References 23 publications

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“…For grassfed cattle, but not grain-fed cattle, juiciness scores tended to increase during post-mortem ageing up to 10 d (Xiong et al 1996). Ground beef from feedlot cattle was judged as considerably juicier than ground beef from pasture-finished cattle (Simonne et al 1996), but longissimus steaks from concentrate-and grass-fed cattle had similar juiciness (French et al 2000a). The compiled literature data of Owens & Gardner (1999) indicate that juiciness was negatively related to longissimus moisture and positively related to longissimus fat concentration.…”

Section: Juicinessmentioning

confidence: 84%

Producing tender and flavoursome beef with enhanced nutritional characteristics

et al. 2001

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The perception of healthiness and/or safety, tenderness, juiciness and aroma or flavour are important quality criteria that influence the decision of a consumer to purchase beef. Beef production systems represent the combined and interacting effects of genotype, gender, age at slaughter and nutrition before slaughter. The present paper highlights recent information on how beef production systems can be modified to enhance the tenderness, flavour and healthiness of beef. Carcass management post-slaughter has a larger effect on meat tenderness than gender, genotype or feeding systems. Optimum ‘pasture to plate’ management systems are being established to ensure beef tenderness. The chemistry underlying beef flavour is complex, with in excess of 140 components identified in cooked beef volatiles. Flavour of beef is influenced by cattle diet, but assessment of flavour by a taste panel is subject to the previous experiences and preferences of the panellists. Modern lean beef can have an intramuscular fat concentration of 25–50 g/kg and can be considered a low-fat food. As the quantity of grass in the diet of cattle is increased, there is a decrease in saturated fatty acid concentration, and an increase in the n-3 polyunsaturated fatty acid and conjugated linoleic acid concentrations. It is concluded that there is opportunity to exploit the diet of cattle to produce tender flavoursome beef that has an increased conjugated linoleic acid concentration, a lower fat concentration and a fatty acid profile more compatible with current human dietary recommendations.

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Section: Juicinessmentioning

confidence: 84%

Producing tender and flavoursome beef with enhanced nutritional characteristics

et al. 2001

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“…Since the problem of marketing pigmented carcasses has become more evident and could become more acute with increasingly demanding markets (Simonne et al 1996), it is considered necessary to quantify and mitigate the problem of excessive pigmentation in the adipose tissue of cattle. The purpose of this study was thus to determine the relationship between plant carotenoid concentration, adipose tissue carotenoid concentration and fat colour in pasture-fed commercial and experimental beef cattle slaughtered in the Mexican tropics.…”

Section: Introductionmentioning

confidence: 99%

Studies on the carotenoid content in forage species and tropical beef cattle in Mexico

Barrón

González

et al. 2011

New Zealand Journal of Agricultural Research

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To determine the effect of feed carotenoids on subcutaneous fat colour in cattle, 4567 animals were sampled at an abattoir; 790 of these were chosen for this study on the basis of instrumental colour measurements. The mean concentrations of b-carotene and lutein were 0.23 (SE 0 0.008) and 0.12 (SE 0 0.004) mgg(1 adipose tissue, respectively. Sun-drying and ensiling resulted in a 97.7% and 67.4% loss of b-carotene respectively (PB0.01), but an average loss of lutein of 71.7% (PB0.1) with no difference (P!0.1) between method of preservation. A 196-day field trial was conducted using 70 cross-bred 320kg (938 kg) bulls, which were grazed on a 32 ha Brachiaria decumbens pasture and offered a commercial supplement. After 28 days, five animals were also offered sun-dried Brachiaria humidicola, while another five received it ensiled. This scheme was repeated every 28 days, until day 168, when all but 10 animals were being offered either hay or silage. There was no difference in the concentration of either carotenoid as a result of the use of hay or silage at any time (P!0.1). Processing method had a greater effect on carotenoid concentration than plant species.

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“…Pasture contains high levels of β-carotene (Knight et al 1996) relative to concentrates and thus can result in higher deposition of β-carotene and more intense yellow colour in beef fat (Schaake et al 1993;Simonne et al 1996;Daly et al 1999;Sapp et al 1999). This has a negative effect on visual acceptability of beef.…”

Section: Meat Quality and Sensory Characteristicsmentioning

confidence: 99%

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

Duynisveld¹,

Charmley²,

Mir³

2006

Can. J. Anim. Sci.

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Duynisveld, J. L., Charmley, E. and Mir, P. 2006. Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans. Can. J. Anim. Sci. 86: 535-545. The effect of supplemention on the performance, carcass characteristics, meat quality, and fatty acid composition of pasture-finished cattle was studied. Thirty-two steers were assigned to four treatments in a randomized block design. Treatments were: totally mixed ration (TMR) [confinement-fed total mixed ration (60% grass silage, 40% rolled barley], pasture only (rotationally grazed temperate mixed pasture); pasture plus barley (the same pasture plus 4.5 kg DM hd -1 d -1 rolled barley) and pasture plus soybeans (the same pasture plus 1.8 kg DM hd -1 d -1 whole roasted soybeans). Steers were slaughtered after 105 d on test. Tissue samples were collected at slaughter for analysis of meat quality and fatty acid content. Dry matter (DM) intakes were greater for TMR-fed cattle (P < 0.05). Among the pasture-fed cattle those fed barley (P < 0.05) consumed more total DM than those given pasture alone. Rates of BW gain were higher for TMR-fed steers than those fed pasture only (P < 0.05). Carcass weights and dressing percentage were similar across all treatments. Feeding barley or soybeans on pasture increased backfat thickness (P < 0.05), but the pasture-only cattle had greater loin eye area (P < 0.05). Pasture-only beef had more thaw drip loss (P < 0.05) and less cooking drip loss (P < 0.05) than TMR-fed beef. Evaporative cooking losses were greater in beef from unsupplemented pasture than from barley-or soybean-supplemented pasture (P < 0.05). Pasture-only beef had 25% more polyunsaturated fatty acids and 37% greater cis-9, trans-11 conjugated linoleic acid (CLA) concentrations in longisimus thoracis (l. thoracis) tissue than TMR-fed beef (P < 0.05). Among pasture-fed cattle, soybean supplementation increased C18:2 concentration by 34% (P < 0.05), while barley reduced C18:3 concentration by 8% (P < 0.05) in l. thoracis tissue. Soybean supplementation increased cis-9, trans-11 CLA concentration by 30% (P < 0.05) in l. thoracis tissue over pasture only. Beef finished on pasture has higher levels of beneficial fatty acids than TMR-fed beef, with few differences in meat quality. Supplementation on pasture improves animal performance, but barley has some negative effects on beneficial fatty acids in meat. Les auteurs se sont intéressés à l'incidence des suppléments sur la performance, les paramètres de la carcasse, la qualité de la viande et la composition des acides gras des bovins finis au pâturage. Pour cela, ils ont réparti 32 bouvillons entre quatre traitements selon un dispositif en blocs aléatoires. Les traitements étaient les suivants :TMR (ration mixte totale fournie en claustration -60 % d'ensilage d'herbe, 40 % de flocons d'orge); paissance (pâturage mixte de région tempérée en rotation); paissance plus orge (même pâturage plus 1,8 kg de matière sèche par tête et par jour sous forme de flocons d'orge); paissance plus soja (même pâtura...

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Consumer Acceptability and p‐Carotene Content of Beef as Related to Cattle Finishing Diets

Cited by 38 publications

References 23 publications

Producing tender and flavoursome beef with enhanced nutritional characteristics

Producing tender and flavoursome beef with enhanced nutritional characteristics

Studies on the carotenoid content in forage species and tropical beef cattle in Mexico

Meat quality and fatty acid composition of pasture-finished beef steers fed barley and soybeans

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