Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

In order to investigate the effects of increasing beef n-3 fatty acid content and the protective effects of vitamin E antioxidant activity on meat quality characteristics, 80 feedlot steers were fed 4 different diets (control, high vitamin E, 10% ground flaxseed or high vitamin E-10% ground flaxseed). While dietary treatments had no effect (P > 0.05) on meat composition or tenderness values, the increase in oxidation products was lower (P = 0.046) in meat from vitamin E supplemented steers and higher (P = 0.006) in meat from flaxseed fed animals. The increase in α-tocopherol tissue levels (P < 0.001) in meat from animals fed flaxseed and increased dietary vitamin E resulted in the lowest drip loss values (P = 0.013). As expected, display time had a large effect on retail traits in both steaks and patties (P < 0.001). While retail traits of steaks were not affected by the dietary treatments (P > 0.05), feeding flaxseed decreased (P < 0.05) ground beef retail scores, which were not corrected by higher levels of dietary vitamin E. Finally, although no effect (P > 0.05) was observed among treatments for sensory attributes in steaks, the correlations of a combined n-3:α-tocopherol ratio against retail and sensory attributes (P < 0.05) suggest that increased n-3 fatty acids levels require increased dietary antioxidants, such as vitamin E to avoid negative effects on meat quality from a loss in oxidative stability.     

Effect of dietary inclusion of triticale dried distillers' grain and oilseeds on quality and fatty acid profile of meat from feedlot steers

This study compared carcass, meat quality and fatty acid profiles of longissimus thoracis (LT) from feedlot cattle fed barley grain with or without oilseed (OS). Six diets containing no oilseed (No-OS), 10% ground flaxseed (FS), 10% high oleate sunflower seeds (SS) with or without 30% triticale dried distiller's grain (DDGS) were prepared. Feeding DDGS increased chroma at 24 and 144 h post mortem. Feeding FS increased weight% of LT PUFA (P < 0.05) compared to No-OS or SS. An OS by DDGS interaction occurred for 18:3n − 3 (P < 0.05) where FS increased weight% of 18:3n − 3 (P < 0.05), a response accentuated (P < 0.05) by DDGS. Feeding DDGS increased weight% of LT 18:2n − 6 (P < 0.05), but neither OS nor DDGS affected conjugated linoleic acid (CLA, t7,c9 & c9,t11-18:2). Feeding FS increased weight% of n − 3 FA, and both FS and SS increased t10-18:1 with no effect on CLA or t11-18:1. Combination feeding of DDGS and FS further increased weight% of n − 3 FA and tempered increases in t10-18:1 with no effect on CLA or t11-18:1. The findings suggest a new strategy to increase beef omega-3 fatty acids efficiently through inclusion of a combination of DDGS and FS in feedlot diet.     

Effect of concentrate feeding on instrumental meat quality and sensory characteristics of fallow deer venison

Venison from twenty four hybrid fallow deer does, 36 months old with an initial body condition score (BCS) of 2, was tested to determine the influence of feed type on meat quality. Feeding with concentrates increased BCS (P < 0.01) but did not affect ultimate pH (P > 0.05). BCS 4 animals had higher intra muscular fat (IMF) (P < 0.01), and more tender meat (P < 0.05). Venison from does fed over 24 weeks exhibited less redness (P < 0.01) than those fed for 19 weeks regardless of feed type.Panellists evaluated samples for colour, flavour, tenderness, juiciness and overall liking. They detected significantly (P < 0.05) stronger flavour in meat from animals fed concentrates. Male panellists detected flavour differences within meat from animals fed concentrates (P < 0.05), with longer feeding periods resulting in stronger flavour. There was no difference in overall liking, therefore finishing fallow deer on grain-based concentrate feeds prior to slaughter provided little commercial advantage.     

The effect of corn distiller's dried grains with solubles, ractopamine, and conjugated linoleic acid on the carcass performance, meat quality, and shelf-life characteristics of fresh pork following three different storage methods

The objective of this study was to evaluate dietary corn distiller's dried grains with solubles (DDGS), ractopamine hydrochloride (RAC), and conjugated linoleic acid (CLA) on growth performance, carcass and fat quality, and shelf-life of fresh pork from finishing pigs. Barrows (n = 72) were fed one of eight treatments consisting of two diet sources (corn-soy and corn-soy + 20% DDGS), two levels of RAC (0 and 7.4 ppm), and two levels of CLA (0 and 0.6%) for 28 days. Loins were portioned (n = 3) into one of three storage conditions (fresh, cold, frozen); each followed with seven days of retail display. Feeding RAC improved ADG and G:F (P < 0.05), whereas DDGS decreased belly fat firmness (P < 0.05). Dietary DDGS increased total polyunsaturated fatty acids in jowl and belly samples and increased Iodine Value (IV) (P < 0.05), but addition of CLA decreased IV. Dietary DDGS, RAC, or CLA had minimal impact on pork quality following varied storage methods.     

Carcass and meat palatability breed differences and heterosis effects in an Angus-Brahman multibreed population

Additive genetic Angus-Brahman differences, heterosis effects, and least squares means for six carcass and six meat palatability traits were estimated using data from 1367 steers from the Angus-Brahman multibreed herd of the University of Florida collected from 1989 to 2009. Brahman carcasses had higher dressing percent (P < 0.0001), lower marbling (P < 0.0001), smaller ribeye area (P < 0.0001), and less fat over the ribeye (P < 0.0001) than Angus carcasses. Brahman beef was less tender (P < 0.0001), had more connective tissue (P < 0.0001), and it was less juicy (P < 0.001) than Angus beef. Heterosis increased hot carcass weight (P < 0.0001), dressing percent (P < 0.017), ribeye area (P < 0.0001), fat over the ribeye (P < 0.0001), and kidney, pelvic, and heart fat (P < 0.01) in Angus-Brahman crossbred steers. Results indicated that crossbred animals with up to 50% Brahman showed limited negative impact on meat quality while maximizing meat yield due to heterosis.     

Trans-18:1 and conjugated linoleic acid profiles after the inclusion of buffer,sodium sesquicarbonate,in the concentrate of finishing steers

Ninety-six European crossbred steers were fed a barley-based finishing diet for differing lengths of time (34–104 days) to investigate if adding dietary buffer (sodium sesquicarbonate at 1.5% as fed) could improve the trans-18:1 (GC-FID) and CLA (Ag⁺-HPLC-DAD) content and isomeric profile of beef produced. Results indicate that the addition of buffer to diets of cattle fed high concentrate diets has limited effects on the overall fatty acid composition of backfat and muscle tissues. However, buffer addition can help to prevent a 10t- shift by maintaining a better (higher) 11t-/10t-18:1 ratio in both meat and backfat during the first 30–60 days of feeding a high grain diet. Over time, however, the effect is lost becoming equal in tissues from animals with or without buffer addition to their diets.     

The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter muscles

The functionality of pre-rigor beef was investigated in terms of the effects of phosphate reduction and curing of hot-boned meat on the processing and sensory properties of relatively low-value muscles, M. infraspinatus (IS) and M. pectoralis profundus (PP), from the forequarter. Muscles were excised within 90 min post-mortem (HB) or, from chilled carcasses, 24 h post-mortem (CB), and were injected to 115% of green weight with brine containing phosphate and were vacuum tumbled continuously for 2 h. Hot-boning gave lower total yield of cooked meat for both muscles. Hot-boned PP joints had slightly higher (P < 0.05) cook loss than cold-boned. Reduction of added phosphate (from sodium tri-polyphosphate) from 0.3% to 0.15% of cured meat had detrimental effects on colour; joints containing the conventional 0.3% were lighter (P < 0.001) and redder for both muscles. Hot-boning gave PP joints which were rated less tender by sensory panels, corresponding with higher (P < 0.001) hardness TPA values, higher (P < 0.05) Warner–Bratzler shear force (WBSF) values and shorter (P < 0.05) sarcomere lengths. Effects of phosphate level and boning method were less in IS joints. In these, hot-boning gave products that were rated by sensory panel as slightly more tender but there was no effect on TPA or WBSF values. Furthermore, total yields from hot-boned products did not reflect the expected increase in functionality and reducing added phosphate during processing had a detrimental effect in binding and forming of joints.     

Meat quality of Nguni steers supplemented with Acaciakarroo leaf-meal

The objective of the study was to determine the meat quality of Nguni steers supplemented with Acaciakarroo leaf-meal. Thirty 19-month old steers were randomly assigned to A.karroo leaf-meal (AK), sunflower cake (SF) and a control (CN) diets. Steers on the AK and SF diets were given an additional 150 g of protein per day for 60 days. The steers were slaughtered at 21 months and the m.longissimusthoracisetlumborum was sampled for meat quality measurements. Steers that received SF diet had lighter-coloured (L*) (P < 0.05) meat than those on AK and CN diets. The highest redness (a*) (17.3 ± 0.29) values were recorded in steers supplemented with AK compared to those that received SF and CN diets. Diet had no effect on pH, drip loss, water holding capacity, sarcomere length, muscle bundle areas, myofibrillar fragment length, Warner–Bratzler shear force and cholesterol values. Steers supplemented with AK (22.4 ± 0.08%) and SF (22.5 ± 0.08%) had higher (P < 0.05) meat protein content than those on the CN (20.2 ± 0.08%) diet. Highest muscle fibre area (3472.6 ± 119.51 μm²), fat content (1.2 ± 0.11%) and cooking loss (25.2 ± 0.73%) of meat aged for 2 days were recorded in steers given the SF diet compared to those on the AK and CN diets. Supplementing Nguni cattle with A.karroo leaf-meal produced beef of comparable quality to natural pasture alone but with a fresher appearance and higher protein content.     

Disparity of dietary effects on collagen characteristics and toughness between two beef muscles

Manipulation of growth rate and/or diet has been shown to affect protein turnover and may be used to improve beef quality. This trial was conducted to evaluate the effects of average daily gain (ADG) and diet on animal performance, collagen characteristics and beef quality of two different muscles; longissimus dorsi (LD) and semitendinosus (ST). Seventy six Hereford and Angus steers were assigned to three dietary management regimens for finishing: high grain diet based on corn (n = 28), alfalfa pasture (n = 22) and grass pasture (n = 26). Average daily gains were greater (P < 0.001) in Herefords vs. Angus and for corn- vs. pasture finished cattle. Overall, total collagen content was greater (P < 0.001) and the percentage of total collagen that was heat soluble was lower (P < 0.0001) for ST than for LD muscle. The lowest (P < 0.05) values for both total and heat soluble collagens were found in animals finished on corn. WBSF values for LD were greater (P < 0.01) in grass-fed vs. alfalfa- and grain-finished cattle while there was no difference in WBSF values for ST between grass- and corn-fed animals. No correlation between ADG and WBSF was observed for any muscle. ADG was not correlated with collagen solubility in ST, but was correlated (P < 0.05) with collagen solubility in LD. A key finding is that growth rate affected heat soluble collagen in the two muscles to a different extent. In conclusion, this study shows that different feeding strategies may not influence the tenderness of all muscles in a similar way.     

Fatty acid profile,carcass and meat quality traits of young Nellore bulls fed crude glycerin replacing energy sources in the concentrate

Carcass and meat quality traits of 60 Nellore young bulls fed diets without crude glycerin (CG); with CG replacing corn (CGc; 10% of dry matter — DM) in the concentrate; and with CG replacing soybean hull (CGsh; 10% of DM) in the concentrate were evaluated. Diets were evaluated at two concentrate levels (CLs). The CL did not affect cold carcass weight (CCW; P = 0.6074), cold carcass dressing (CCD; P = 0.9636), rib fat thickness (RFT; P = 0.8696) and longissimus muscle area (LMA; P = 0.7524). Animals fed diets with CGc or CGsh showed meat with greater deposition of monounsaturated fatty acid (MUFA; P = 0.0022) and CLA (18:2 cis-9, trans-11) contents (P = 0.0001) than animals fed diets without CG. The inclusion of 10% of CG in diets CGc or CGsh does not affect the carcass and meat quality traits; however, it increases the MUFA and CLA contents in beef, although these changes are very small in nutritional terms.     

α-Tocopherol stereoisomers in beef as an indicator of vitamin E supplementation in cattle diets

These studies investigated the potential application of analysis of stereoisomers of α-tocopherol to discriminate between beef from animals raised at pasture or fed concentrates containing synthetic vitamin E. Muscle α-tocopherol levels were affected (P < 0.05) by diet with mean values of 2.63, 1.14, 2.43 and 1.77 μg g⁻¹ muscle for beef from animals receiving pasture only (P), a barley-based concentrate with synthetic vitamin E (C), winter silage followed by summer pasture (SiP) and winter silage followed by summer pasture with concentrate (SiPC), respectively. Stereoisomeric analysis of α-tocopherol permitted discrimination between beef from the P/SiP, C and SiPC animals. In a comparison of Irish and non-Irish beef, Brazilian beef had higher (P < 0.05) α-tocopherol (8.13 μg g⁻¹) than beef from Austria, England, France, Germany, the U.S. and Ireland (mean 2.51 μg g⁻¹). Stereoisomeric analysis of α-tocopherol in non-Irish beef revealed supplementation with synthetic vitamin E in all samples, including the samples marketed as pasture-fed beef.     

Conjugated linoleic acids content in M.longissimus dorsi of Hanwoo steers fed a concentrate supplemented with soybean oil,sodium bicarbonate-based monensin,fish oil

We hypothesized that increasing ruminal pH would lead to enrichment of adipose tissue with conjugated linoleic acid (CLA). Twenty-four Korean native (Hanwoo) steers were used to investigate the additive effects of monensin (30 ppm, SO-BM) and/or fish oil (0.7%, SO-BMF) in the diets along with soybean oil (7%) and sodium bicarbonate (0.5%, SO-B) on cis-9, trans-11 and trans-10, cis-12 CLAs in adipose tissue. The steers were assigned to randomly four groups of six animals each based on body weight. The control group (CON) was fed a commercial concentrate for the late fattening stage. Supplementation of oil and sodium bicarbonate reduced feed intake and daily gain, and fish oil further decreased feed intake (P < 0.001) and daily gain (P < 0.087) compared to steers fed other diets. Total CLA and CLA isomers in M.longissimus dorsi were not affected when steers were fed SO-B and SO-BM diets compared with those of steers fed CON and SO-BMF diets. However, total poly unsaturated fatty acids were higher (P = 0.03) in steers fed SO than in CON steers.     

Effect of sugarcane diets and a high fibre commercial diet on fresh meat and dry-cured ham quality in local Caribbean pigs

The effects sugar cane (SC) diets and a milling by product diet on meat quality characteristics of fresh meat and dry-cured ham were studied on a total of 48 Creole (CR) pigs. Pigs were fed with a control soya-bean meal corn diet (C1), a soya-bean meal wheat diet (C2), a SC fresh juice diet (SC-J), or a ground cane diet (SC-G). Average BW gain was 657, 530, 546, and 200 g/d for diets C1, C2, SC-J and SC-G, respectively. Lean cuts (i.e., ham and loin) were significantly higher in SC-G than in C1 pigs (472 vs. 424 g/kg; P < 0.01); intermediate values were found for C2 and SC-J pigs (427 and 412 g/kg, respectively). The ultimate pH in LD muscle was lower in SC-J than the other groups (5.44 vs. 5.65; P < 0.01). The intra muscular fat (IMF) content in LD was significantly higher in SC-J diet and lower in SC-G diet (1.9% and 1.0%, respectively); intermediates values were found for C1 and C2 diets (1.4% on average). Ham weight losses during 6 months drying period were lower for SC-G fed pigs (9.7% vs. 12.4%; P < 0.05) whereas weight losses during the 12 months drying period were not affected by diet. The TBA value in dry-cured ham was not affected by diet (P > 0.05) whereas the fatty acids profiles of subcutaneous fat in SC-J and SC-G pigs contained more mono-unsaturated and less polyunsaturated fatty acids than in C1 and C2 groups. Significant effects of dietary treatment were found for dry-cured ham sensory quality parameters.     

Evaluation of dried and wet distillers grains included at two concentrations in the diets of lactating dairy cows

The purpose of this study was to determine the lactation performance of dairy cows fed dried or wet distillers grains (DG) with solubles (DDGS or WDGS) at 2 dietary concentrations. A trial using 15 cows was designed as a replicated 5 × 5 Latin square with periods of 4 wk each and data collected during wk 3 and 4 of each period. Diets, on a dry matter basis, were: control, 10% DDGS, 20% DDGS, 10% WDGS, and 20% WDGS. All diets contained 25% corn silage, 25% alfalfa hay, and 50% of the respective concentrate mixes. Dry matter intake (DMI) tended to be greater for cows fed control than DG (23.4, 22.8, 22.5, 23.0, and 21.9 kg/d for control, 10% DDGS, 20% DDGS, 10% WDGS, and 20% WDGS). Milk yield (39.8, 40.9, 42.5, 42.5, and 43.5 kg/d) was greater for cows fed DG than control. Milk fat percentage (3.23, 3.16, 3.28, 3.55, and 3.40%) was similar for cows fed control and DG, but greater for cows fed WDGS than DDGS. Milk fat yield was greater for cows fed DG than control and tended to be greater for cows fed WDGS than DDGS. Milk fat from cows fed DG, especially 20% DG, was more unsaturated and contained more cis-9, trans-11 conjugated linoleic acid than when fed the control diet. Milk protein percentage (3.05, 3.01, 3.02, 3.11, and 3.06%) was similar for cows fed control and DG but greater for cows fed WDGS than DDGS. Milk protein yield was greater for cows fed DG than control, tended to be greater for cows fed WDGS than DDGS, and tended to be greater for cows fed 20% DG than 10% DG. Milk urea nitrogen was similar for cows fed control and DG but greater for cows fed WDGS than DDGS and tended to be higher for cows fed 20% DG than 10% DG. Ruminal ammonia concentrations were greater for cows fed WDGS than DDGS. Overall, feeding DG improved feed efficiency (1.70, 1.79, 1.87, 1.84, and 1.92 kg of energy-corrected milk/kg of DMI) by increasing yields of milk, protein, and fat while tending to decrease DMI.     

Sensory quality of beef from different finishing diets

Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20 days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T₁ = Pasture [4% of animal live weight (LW)], T₂ = Pasture [3% LW plus concentrate (0.6% LW)], T₃ = Pasture [3% LW plus concentrate (1.2% LW)], or T₄ = Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T₂ had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T₄) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.     

Influence of genetic type and level of concentrate in the finishing diet on carcass and meat quality traits in beef heifers

Carcass and meat quality traits of thirty-six feedlot beef heifers from different genetic groups (GG) fed at two concentrate levels (CL) were evaluated using 12 - Nellore (NE), 12 - ½Angus x ½Nellore (AN) and 12 - ½Simmental x ½Nellore (SN) animals. Six heifers of each GG were randomly assigned into one of two treatments: concentrate at 0.8% or 1.2% of body weight (BW). Heifers fed concentrate at 0.8% of BW had greater (P < 0.05) dressing percentage. None of the proximate analysis components of the beef were affected (P > 0.05) by either CL or GG. Heifers from the AN group had higher (P < 0.05) carcass weights, 12th rib fat thickness and lower dressing percentage (P < 0.05) compared to the other groups. NE heifers had greater WBSF values (P < 0.05) than the other genetic groups. Data suggest that the concentrate level can be reduced without compromising meat quality traits.     

Effects of feeding flaxseed or sunflower-seed in high-forage diets on beef production,quality and fatty acid composition

Yearling steers were fed 70:30 forage:concentrate diets for 205 d, with either grass hay (GH) or red clover silage (RC) as the forage source, and concentrates containing either sunflower-seed (SS) or flaxseed (FS), each providing 5.4% oil to diets. Feeding diets containing SS versus FS significantly improved growth and carcass attributes (P < 0.05), significantly reduced meat off-flavor intensity (P < 0.05), and significantly increased intramuscular proportions of vaccenic (t11-18:1), rumenic (c9,t11-CLA) and n − 6 fatty acids (FA, P < 0.05). Feeding diets containing FS versus SS produced significantly darker and redder meat with greater proportions of atypical dienes (P < 0.05). A significant forage × oilseed type interaction (P < 0.05) was found for n − 3 FA, α-linolenic acid, and conjugated linolenic acid, with their greatest intramuscular proportions found when feeding the RC-FS diet. Feeding GH versus RC also significantly improved growth and carcass attributes, sensory tenderness (P < 0.05) and significantly influenced intramuscular FA composition (P < 0.05), but overall, forage effects on FA profiles were limited compared to effects of oilseed.     

Influence of carbohydrate source on ruminal fermentation characteristics, performance, and microbial protein synthesis in dairy cows

Eight multiparous Holstein cows (676 ± 57 kg of body weight; 121 ± 17 d-in-milk) were used in a replicated 4 × 4 Latin square design to determine the effects of 4 sources of carbohydrate on milk yield and composition, ruminal fermentation, and microbial N flow to the duodenum. Four cows in one of the Latin squares were fitted with permanent ruminal cannulae. Diets contained (DM basis) 50% forage in combinations of alfalfa hay and barley silage, and 50% concentrate. The concentrate portion of the diets contained barley, corn, wheat, or oats grain as the primary source of carbohydrate. Intake of DM ranged from 24.0 to 26.2 kg/d, and it tended to be lower in cows fed the wheat-based diet compared with those fed the barley-based diet; consequently, milk yield tended to be lower in cows fed the wheat-based diet compared with those fed the barley-based diet. Cows fed the barley- or wheat-based diets had a lower milk fat content compared with those fed the corn-based diet. Ruminal fermentation characteristics were largely unaffected by the source of dietary carbohydrate, with similar ruminal pH and volatile fatty acid and ammonia concentrations for the first 6 h after the morning feeding. Dietary treatment did not affect total tract apparent digestibility of DM, organic matter, and neutral detergent fiber; however, total tract apparent digestibility of starch in cows fed the oats-based diet was higher compared with those fed the corn-and wheat-based diets. Nitrogen that was used for productive purposes (i.e., N secreted in milk + N apparently retained by the cow) tended to be lower in cows fed the wheat-based diet compared with cows fed the barley-, corn-, or oats-based diets. Urinary purine derivative (PD) excretion was similar in cows fed the barley-, corn-, and wheat-based diets; however, purine derivative excretion was higher in cows fed the barley-based diet compared with those fed the oats-based diet. Consequently, estimated microbial N flow to the duodenum was 49 g/d higher in cows fed the barley-based diet compared with those fed the oats-based diet. Improved production performance with corn and barley diets appeared to be due to greater nutrient absorption than in cows fed oats and wheat diets, rather than improved nutrient utilization efficiency.     

Fatty acid profiles,meat quality,and sensory attributes of organic versus conventional dairy beef steers

Meat from Holstein and crossbred organic and conventional dairy steers were evaluated and compared for fatty acid profiles, meat quality, sensory attributes, and consumer acceptance. Bull calves (n = 49) were randomly assigned to 1 of 3 replicated groups: conventional (CONV), organic (ORG, pasture + concentrate), or grass-fed organic (GRS) and were born at the University of Minnesota West Central Research and Outreach Center (Morris, MN) between March and May 2011. The CONV steers (n = 16) were fed a diet that contained 80% concentrate and 20% forage, and ORG steers (n = 16) were fed a diet of organic corn, organic corn silage, and organic protein supplement. Furthermore, ORG steers consumed at least 30% of diet dry matter of high-quality organic pasture during the grazing season. The GRS steers (n = 17) consumed 100% forage from pasture during the grazing season and high-quality hay or hay silage during the nongrazing season. The ORG steers had fat that was greater in oleic acid (C18:1) than the GRS and CONV steers (47.1, 36.1, and 39.9%, respectively). The GRS steers (21.9%) were lower for monounsaturated fat than the ORG (42.1%) and CONV (40.4%) steers. Furthermore, the GRS steers tended to have greater n-3 fat and had lower n-6 fat than the ORG and CONV steers. Consequently, the GRS (1.4%) steers had a lower n-6-to-n-3 fat ratio than the ORG (12.9%) and CONV (10.0%) steers. The GRS (2.6 kg) steers had steaks that were not different for Warner-Bratzler shear force than ORG (2.3 kg) steaks; however, the GRS steaks tended to have greater shear force than the CONV (2.0 kg) steaks. The 3 steer group had steaks that were not different for color brightness (L*; 0 = black and 100 = white) and yellowness/blueness (b*; positive values = yellow and negative values = blue) values; however, the GRS (10.5) steaks had lower redness/greenness (a*; positive values = red and negative values = green) values than CONV (14.5) steaks. For sensory attributes (0- to 120-point scale), no differences were observed for ORG (71.3) and CONV (69.2) steers for overall consumer liking of the beef; however, the GRS (56.3) steers had the lowest overall liking among beef consumers. The ORG (73.3) steers had greater flavor liking than the GRS (56.8) and CONV (69.2) steers. Conversely, the GRS (6.3) steers had the highest scores for off-flavor (0- to 20-point scale) compared with the ORG (3.9) and CONV (4.1) steers. The results of the current study suggest that a potential market may exist for organic grass-fed dairy steers in the United States, but quality and consistency of the beef needs to be improved.