Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing

Palatability of Beef Strip Loin Steaks Following Variable Length High-Concentrate Diet Exposure Prior to Pasture-Finishing

Proximate composition, Warner-Bratzler shear force (WBSF), consumer sensory traits, fatty acid composition, and volatile flavor compounds were assessed on steaks from USDA Select strip loins (n = 40; 8/treatment) representing grass-fed beef sourced from New Zealand (NZ) with marbling consistent with...

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Bibliographic Details
Main Authors: Andrea J. Garmyn, Bradley J. Johnson, Brandon M. Koch, J. Chance Brooks, Jerrad F. Legako, Jillian T. Milopoulos, Mark F. Miller, Susan K. Duckett
Format: Article
Language:English
Published: Iowa State University Digital Press 2019-05-01
Series:Meat and Muscle Biology
Subjects:
Beef
palatability
pasture-finished
grass-fed
high-concentrate exposure
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/9106/

Internet

https://www.iastatedigitalpress.com/mmb/article/id/9106/

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