Progress 07/01/10 to 06/30/12
Outputs
OUTPUTS: Ribs from grain fed animals had higher fat content than pasture-fed animals. Pasture-fed beef contained more polyunsaturated fatty acids, even with much lower fat content. Pasture-fed beef had a higher antioxidant capacity, and lower degree of oxidation. Pasture and grain diets influenced the volatile profile of cooked meat and flavor descriptors such as barny, gamey, and grassy were associated with pasture feeding as were specific aroma volatiles such as benzaldehyde and toluene. Steaks from grain-fed beef had higher (P<0.05) levels of hexanal, 1-octen-3-ol, 2,3-octandione, and 2,6-bis (1,1-dimethylethyl)-4-ethyl-phenol, and were associated with the flavor descriptors umami and juicy. No significant differences were found between pasture type (mixed grass vs sanfoin/alfalfa) on meat headspace volatiles or sensory panel descriptors and acceptability. See Maughan et al 2012 Publication. PARTICIPANTS: Graduate students Maughan and Tansawat, and NDFS faculty Cornforth, Ward, and Martini TARGET AUDIENCES: USA consumers, and the USA beef industry PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Practical Applications: Animal diet affected many chemical characteristics of beef, including the volatile profiles in cooked meat. Beef from pasture-fed animals had darker color and lower fat content, with higher percentage of total fat as mono- and poly-unsaturated fatty acids, compared to grain-fed beef. Perhaps surprisingly, pasture-fed beef was only a moderate source of omega-3 fatty acids and conjugated linoleic acid (CLA). The main positive nutritional attribute of pasture-fed beef was its low fat content. The most dramatic health benefit of pasture-fed beef in the human diet is the ~75% reduction in fat calories per serving, compared to grain-fed beef. Hence, pasture-fed beef would have health benefits in people at risk for chronic diseases, i.e., cardiovascular disease, or anyone who wants to lose weight.
Publications
- Maughan, C., Tansawat, R., Cornforth, D. P., Ward, R. E., & Martini, S., (2012). Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.: Meat Science, 9
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: The objectives of this study were to examine the effects of pasture and grain feeding on meat quality and to correlate sensory attributes with meat volatile constituents. Ribs from grain fed animals had a higher fat content than pasture-fed animals whereas raw steaks were lighter with more red and yellow hue. Pasture-fed beef contained significantly more omega-3 polyunsaturated fatty acids (PUFAs), despite having a much lower fat content. Pasture-fed beef had a higher antioxidant capacity, and lower degree of oxidation. Pasture and grain diets influenced the volatile profile of cooked meat and flavor descriptors such as barny, gamey, and grassy were associated with pasture feeding as were specific aroma volatiles such as benzaldehyde, toluene, dimethyl sulfone, 3-heptanone, hexadecanoic acid methyl ester, and 2-ethyl-1-hexanol (P<0.05). Steaks from grain-fed beef had higher (P<0.05) levels of hexanal, 1-octen-3-ol, 2,3-octandione, and 2,6-bis (1,1-dimethylethyl)-4-ethyl-phenol, and were associated with the flavor descriptors umami and juicy. No significant differences were found between pasture type (mixed grass vs sanfoin/alfalfa) on meat headspace volatiles or sensory panel descriptors and acceptability. PARTICIPANTS: Graduate students Maughan and Tansawat, and NDFS faculty members Cornforth, Ward, and Martini. TARGET AUDIENCES: USA consumers, and the USA beef industry PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Practical Applications: Animal diet affected many chemical characteristics of beef, including the volatile profiles in cooked meat. Beef from pasture-fed animals had darker color and lower fat content, with higher percentage of total fat as mono- and poly-unsaturated fatty acids, compared to grain-fed beef. Perhaps surprisingly, pasture-fed beef was only a moderate source of omega-3 fatty acids and conjugated linoleic acid (CLA). The main positive nutritional attribute of pasture-fed beef was its low fat content. The most dramatic health benefit of pasture-fed beef in the human diet is the ~75% reduction in fat calories per serving, compared to grain-fed beef. Hence, pasture-fed beef would have health benefits in people at risk for chronic diseases, i.e., cardiovascular disease, or anyone who wants to lose weight.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: Ten panelists were selected from the local community to develop a meat lexicon composed of 18 terms that describe flavor attributes found in red meats. Data was collected comparing grass and grain fed beef rib steaks, using the new lexicon. Consumer panelists (85) also rated steaks from the 2 treatments for appearance and flavor acceptability. PARTICIPANTS: Graduate students Maughan and Tansawat, and NDFS faculty members Cornforth, Ward, and Martini. TARGET AUDIENCES: U.S.A. consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Development of a beef flavor lexicon and its application to compare flavor of rib steaks from grass or grain fed cattle. Meat Sci (submitted). Steaks from grass-fed animals were significantly (p<0.05) higher in barny, bitter, gamey, and grassy flavor, and lower in juicy and umami notes. Gamey, barny, bitter and grassy were some of the attributes inversely correlated to the degree of liking of the meat and therefore can be classified as "negative" attributes. Brothy, umami, roast beef, juicy, browned, fatty and salty are some of the attributes positively correlated to the degree of liking of beef and therefore can be identified as attributes that drive consumers' acceptance. Steaks from grass-fed cattle were rated by consumers as slightly liked (6.08 on a 9-point scale), while steaks from grain-fed animals were rated as moderately liked (7.05 on a 9-point scale). So, grass fed beef was less acceptable that grain fed beef, but grass fed beef was less fat, with less calories per serving.
Publications
- No publications reported this period
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