Physical and sensory characterization and consumer preference of corn and barley-fed beef

• Published in: Meat science 2008-11, Vol.80 (3), p.857-863
• Main Authors: Wismer, W.V., Okine, E.K., Stein, A., Seibel, M.R., Goonewardene, L.A.
• Format: Article
• Language: English
• Subjects: Beef; Biological and medical sciences; Consumer preference; Diet; Fatty acids; Feeding. Feeding behavior; Food industries; Fundamental and applied biological sciences. Psychology; Meat and meat product industries; Trained panel; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.04.002

Steaks from corn-fed and barley-fed beef were characterized by a trained panel, which rated corn-fed beef higher ( p < 0.05) for tenderness attributes and overall flavor intensity. Canadian consumers preferred ( p < 0.01) cooked and raw steaks from barley-fed beef, while Mexican consumers showed no preference ( p > 0.05) for either type of finished beef. Japanese consumers showed a preference ( p < 0.05) for the appearance of raw barley-fed steaks but a preference for cooked corn-fed steaks ( p < 0.05). No differences ( p > 0.05) were observed for Warner–Bratzler shear, marbling scores, cooking losses or Hunter colorimeter values. There was a trend for higher concentrations ( p < 0.08) of the saturated fatty acids in the barley treatment, but no differences ( p > 0.10) in mono or polyunsaturated fatty acids.