Physical and sensory characterization and consumer preference of corn and barley-fed beef
2008
Wismer, W.V. | Okine, E.K. | Stein, A. | Seibel, M.R. | Goonewardene, L.A.
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.
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