Physical and sensory characterization and consumer preference of corn and barley-fed beef |
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Authors: | Wismer W V Okine E K Stein A Seibel M R Goonewardene L A |
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Affiliation: | Department of Agricultural, Food and Nutritional Science, 4-10 Agriculture and Forestry Centre, University of Alberta, Edmonton, AB, Canada T6G 2P5. |
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Abstract: | 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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Keywords: | Beef Diet Consumer preference Trained panel Fatty acids |
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