The effect of feeding native warm-season grasses during the stocker phase on meat composition, quality characteristics, and sensory properties of loin steaks from forage-finished cattle.

摘要: The objective of this research was to determine the quality beef from cattle that were fed native warm-season grass (NWSG) in stocker phase and forage finished on tall fescue. Seventy-two British crossbred steers randomly allotted 9 pasture plots with 3 different treatments included Bermuda (BER), Indian monoculture (IND), big bluestem, little (MIX) Two selected each plot for meat analyses (n = 18). Carcasses graded 67% Select IND 17% both BER MIX treatments, respectively. All other carcasses received grades Standard. Steaks did not differ (P > 0.05) sensory attributes, average acceptability, color, tenderness, pH, or bacterial counts at storage time, limited differences aroma, flavor, texture. steaks had lower cooking loss < than treatments. treatment higher thiobarbituric acid reactive substances values after 6 d when compared which indicated a susceptibility lipid oxidation. Cluster analysis conducted group consumers basis their preference liking steak On panelists' acceptability scores, grouped into 4 clusters. largest (60% consumers) liked all between moderately very much. In addition, preferred over treatment, 11% treatment. Overall, results indicate high-quality forage-fed can be produced are mixed NWSG, grass, during then