Palatability, Shelflife and Chemical Differences between Forage- and Grain-Finished Beef

Abstract

Comparison of five different management/feeding systems were made with 35 Hereford yearling steers randomly allotted to three pasture combinations. Following a 4-month grazing period, 19 head were slaughtered and 16 were given an additional grain-finishing period of 104 days on an 80% concentrate diet prior to slaughter. All carcasses were appraised and compared for various quality and yield grade factors, chemical composition, organoleptic properties and retail acceptability. The added time on feed markedly increased ribeye area and improved quality determinants of muscle. Although no differences were noted for overall maturity, carcasses from the all-forage diets exhibited darker ribeye muscle, which indicated the greater likelihood of stress susceptibility. Carcasses from the forage-finished cattle had an advantage in percentage cutability; however, this advantage was negated by their lower dressing percentages and increased cooler shrinkage. Steaks from carcasses of cattle fed the all-forage diets had limited retail acceptability and were scored lower for all palatability-determining characteristics. Grain-finishing of beef cattle improved all carcass qualitative characteristics, lean color, dressing percentage and retail acceptability of longissimus muscle steaks. Moreover, the added time on feed contributed to an increase in unsaturated fatty acids in intramuscular and total body fat, improvement of all palatability attributes and reduced shear force. Copyright © 1980. American Society of Animal Science . Copyright 1980 by American Society of Animal Science.