The effects of functional oils on sensory attributes of beef ribeye steaks

Abstract

KPH, or yield grade among treatments in the first year. In year two, yield grade was better (P<0.05) for ME when compared to EL, but no evidence of other differences were found. There was no evidence of differences in hot carcass weight, quality grade, ribeye area, backfat, or KPH between treatments in the second year. Sensory panel evaluations determined that juiciness, tenderness, and beef flavor were unaffected by treatments. There was no off flavor found for treatments C and EL. A small off flavor was found in treatments M, ME, and EH; however, there was no evidence of a difference among treatments for off flavor. Results of this study indicate that steer calves provided functional oils in their diet produce carcasses with acceptable yield and quality grades and that the eating qualities of the meat will be equally as good as cattle provided monensin or no monensin in their diet.