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dc.creatorMilopoulos, Jillian T.
dc.creatorKoch, Brandon M.
dc.creatorGarmyn, Andrea J.
dc.creatorLegako, Jerrad F.
dc.creatorJohnson, Bradley J.
dc.creatorBrooks, J. Chance
dc.creatorDuckett, Susan K.
dc.creatorMiller, Mark F.
dc.date.accessioned2021-08-25T18:17:13Z
dc.date.available2021-08-25T18:17:13Z
dc.date.issued2019
dc.identifier.citationMilopoulos J. T. & Koch B. M. & Garmyn A. J. & Legako J. F. & Johnson B. J. & Brooks J. & Duckett S. K. & Miller M. F., (2019) “Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing”, Meat and Muscle Biology 3(1). doi: https://doi.org/10.22175/mmb2019.01.0002en_US
dc.identifier.urihttps://doi.org/10.22175/mmb2019.01.0002
dc.identifier.urihttps://hdl.handle.net/2346/87759
dc.description© American Meat Science Association. www.meatandmusclebiology.com This is an open access article distributed under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/)en_US
dc.description.abstractProximate composition, Warner-Bratzler shear force (WBSF), consumer sensory traits, fatty acid composition, and volatile flavor compounds were assessed on steaks from USDA Select strip loins (n = 40; 8/treatment) representing grass-fed beef sourced from New Zealand (NZ) with marbling consistent with USDA Select along with strip loins from four feeding treatments designed to evaluate the effects of early exposure to grain-based diets for 0 d (0D), 40 d (40D), 80 d (80D), or 120 d (120D) prior to pasture-finishing on meat quality and composition. Percent fat, moisture, and protein and WBSF did not differ (P > 0.05), but percent ash was decreased in 120D samples compared to those from NZ, 0D, and 40D (P < 0.05). Consumer scores for all traits differed among samples from the treatments (P < 0.05), with steaks from NZ receiving greater scores for flavor liking than those from 0D, 40D, and 80D (P < 0.05). Consumers also rated NZ and 120D samples greatest for overall liking (P < 0.05). Saturated fatty acids were decreased, and monounsaturated fatty acids were increased in NZ samples compared to samples from all other treatments (P < 0.05), and conjugated linoleic acid was least in samples from NZ (P < 0.05). The ratio of omega-6 to omega-3 fatty acids was greater in 80D and 120D samples than those from all other treatments (P < 0.05). Non-enzymatic browning-derived ketones and 2-pentylfuran were increased in samples from NZ compared to those from all other treatments (P < 0.05), and differences among treatments in lipid-derived compounds were primarily of alcohols and aldehydes. Early exposure to grain-based diets for 120 d prior to pasture-finishing produces beef that is comparable to grass-fed beef from New Zealand in palatability but differs in chemical composition.en_US
dc.language.isoengen_US
dc.subjectBeefen_US
dc.subjectPalatabilityen_US
dc.subjectPasture-Finisheden_US
dc.subjectGrass-Feden_US
dc.subjectHigh-Concentrate Exposureen_US
dc.titlePalatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishingen_US
dc.typeArticleen_US


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