Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Mezgebo, G.B.; Monahan, Frank J.; McGee, M.; O’Riordan, Edward G.; Richardson, Ian; Brunton, Nigel P.; Moloney, A.P.

doi:10.1016/j.foodchem.2017.05.025

Cited by 49 publications

(36 citation statements)

References 36 publications

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“…In our study, a lot of these variables have to be taken into account as being different from other studies, in particular with Dominguez et al ., probably justifying differences in some of the VOCs concentrations. Anyway, similar proportions were reported by Mezgebo et al . in beef meat, with an incidence of about 40% of aldehydes and 25% of hydrocarbons.…”

Section: Resultssupporting

confidence: 87%

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Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

et al. 2018

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Section: Resultssupporting

confidence: 87%

“…wileyonlinelibrary.com/jsfa were reported by Mezgebo et al 32 in beef meat, with an incidence of about 40% of aldehydes and 25% of hydrocarbons. However, as observed by Watanabe et al, 27 a few significant differences can be due to a high variability in the data.…”

Section: Resultsmentioning

confidence: 87%

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

et al. 2018

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“…and Mezgebo et al . found positive correlations between hexanal and meat flavor scores, indicating that the results obtained in this study are consistent . The meat texture is a parameter that implies meat acceptance and succulence depend on intramuscular fat and water loss during cooking.…”

Section: Resultssupporting

confidence: 87%

“…Hunt et al and Mezgebo et al found positive correlations between hexanal and meat flavor scores, indicating that the results obtained in this study are consistent. 54,57 The meat texture is a parameter that implies meat acceptance and succulence depend on intramuscular fat and water loss during cooking. In this study, the perception of greater succulence in the CONTROL and ISA steaks is difficult to explain as no other physicochemical parameter seems to support this difference.…”

Section: Sensory Profile Of Roasted Strip Steak As Affected By Marinamentioning

confidence: 99%

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

et al. 2018

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Hence, marination may be a feasible means to alleviate the potential negative effects that oxidative reactions cause to meat proteins, improve beef quality, and diversify beef cuts into a variety of safer and more flavored meat products. Among wines, ISA appeared to be most promising in terms of antioxidant protection; however, the limited consumer acceptance of steaks treated with this wine may be regarded as a drawback to be sorted out in future studies. © 2018 Society of Chemical Industry.

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“…Intramuscular fat (IMF) or marbling level is a characteristic appreciated by the consumer because of its positive effects on taste, tenderness and juiciness [3]. Marbling level of beef could determine quality characteristics by concentrating water soluble flavour molecules and releasing low fat-solubility volatiles faster [4,5]. However, beef from male bulls is inherently leaner than those of females or castrated with lower IMF content, which may lessen consumer liking [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

Wang

et al. 2019

Animals

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The objective of this study was to evaluate the effects of dietary energy levels on growth performance, rumen fermentation and bacterial community, and meat quality of Holstein-Friesians bulls slaughtered at different ages. Thirty-six Holstein-Friesians bulls (17 months of age) were divided into a 3 × 3 factorial experiment with three energy levels (LE, ME and HE; metabolizable energy is 10.12, 10.90 and 11.68 MJ/kg, respectively) of diets, and three slaughter ages (20, 23 and 26 months). Results indicated that bulls fed with ME and HE diets had higher dry matter intake, average daily gain, and dressing percentage at 23 or 26 months of age. The ME and HE diets also reduced bacterial diversity, altered relative abundances of bacteria and produced lower concentrations of acetate, but higher butyrate and valerate concentrations in rumen fluid. Increasing in dietary energy and slaughter age increased the intramuscular fat (IMF) and water holding capacity. In summary, Holstein-Friesians bulls fed with ME and HE diets, slaughtered at 23 and 26 months of age could be a good choice to produce beef with high IMF. Slaughter age may have less influence than dietary energy in altering fermentation by increasing amylolytic bacteria and decreasing cellulolytic bacteria, and thus, further affecting meat quality.

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Fatty acid, volatile and sensory characteristics of beef as affected by grass silage or pasture in the bovine diet

Cited by 49 publications

References 36 publications

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Foal meat volatile compounds: effect of vacuum ageing on semimembranosus muscle

Benefits of wine‐based marination of strip steaks prior to roasting: inhibition of protein oxidation and impact on sensory properties

Effects of Dietary Energy on Growth Performance, Rumen Fermentation and Bacterial Community, and Meat Quality of Holstein-Friesians Bulls Slaughtered at Different Ages

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