Journal ArticleDOI
Palatability, Shelflife and Chemical Differences between Forage- and Grain-Finished Beef
Reads0
Chats0
About:
This article is published in Journal of Animal Science.The article was published on 1980-05-01. It has received 157 citations till now. The article focuses on the topics: Forage & Palatability.read more
Citations
More filters
Journal ArticleDOI
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef
TL;DR: Finishing cattle on pasture enhanced the unsaturated fatty acid profile of intramuscular fat in beef including CLA and omega-3 fatty acids and vitamin E supplementation increased lipid stability of ground beef and steaks, but was unable to improve color stability; whereas vitamin C addition to ground beef increased color stability without altering lipid oxidation.
Journal ArticleDOI
Fat-borne volatiles and sheepmeat odour.
TL;DR: Overall, the data confirm that sheepmeat odour/flavour is specifically linked to the branch chain fatty acids, and is probably exacerbated by pasture-derived 3-methylindole and alkyl phenols.
Journal ArticleDOI
Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
TL;DR: Limousin-cross steers used to compare forage vs grain feeding on carcass composition and palatability attributes of beef when time on feed was controlled generally increased ADG, carcass weight, grade fat, and intramuscular fat content when compared with forage feeding at similar times on feed.
Journal ArticleDOI
Influence of feeding intensity, grazing and finishing feeding on meat and eating quality of young bulls and the relationship between muscle fibre characteristics, fibre fragmentation and meat tenderness
Mogens Vestergaard,Margrethe Therkildsen,Poul Henckel,L.R. Jensen,Henning Refsgaard Andersen,Kristen Sejrsen +5 more
TL;DR: The myofibril fragmentation index (MFI) was measured 24 h post mortem in semitendinosus (ST), longissimus dorsi (LD), and supraspinatus (SU) muscles, and meat quality characteristics and sensory evaluation of LD were performed on aged meat.
Journal ArticleDOI
Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.
TL;DR: Angus-cross steers were used in a 3-yr study to assess effects of forage species grazed before slaughter versus concentrate finishing on carcass and meat quality, which reduces carcass weight and fat deposition but maintains high concentrations of n-3 and CLA fatty acids.