Progress 07/01/12 to 06/30/13
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? OUTPUTS: See Publications/Intellectual Contributions - Tansawat et al, 2012. The study by Tansawat et al (2012) found that grain-fed (GF) beef rib steaks had higher fat content and more red color than pasture-fed (PF) beef.PF beef had more (P 0.05) omega-3 fatty acids, higher antioxidant capacity, and lower oxidation indices (P 0.05). Flavour descriptors barny, gamey and grassy were associated with PF, and were positively correlated with aroma volatiles benzaldehyde, toluene, dimethyl sulfone, 3-heptanone, 2-ethyl-1-hexanol and hexadecanoic acid methyl ester (P 0.05). The main positive nutritional attribute of PF beef was its low fat content. PARTICIPANTS: Cornforth, Ward, Martini TARGET AUDIENCES: Beef producers, beef retailers, consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The impact of this work was to confirm the nutritional benefits of PF beef, and to identify the compounds contributing to offflavor, emphasizing the need to alter pasture diets, perhaps including legumes such as alfalfa, birdsfoot trefoil, or sanfoin in the pasture mix, to improve flavor of PF beef.
Publications
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Progress 01/01/13 to 06/30/13
Outputs
Target Audience:
Nothing Reported
Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? OUTPUTS: See Publications/Intellectual Contributions - Tansawat et al, 2012. The study by Tansawat et al (2012) found that grain-fed (GF) beef rib steaks had higher fat content and more red color than pasture-fed (PF) beef.PF beef had more (P 0.05) omega-3 fatty acids, higher antioxidant capacity, and lower oxidation indices (P 0.05). Flavour descriptors barny, gamey and grassy were associated with PF, and were positively correlated with aroma volatiles benzaldehyde, toluene, dimethyl sulfone, 3-heptanone, 2-ethyl-1-hexanol and hexadecanoic acid methyl ester (P 0.05). The main positive nutritional attribute of PF beef was its low fat content. PARTICIPANTS: Cornforth, Ward, Martini TARGET AUDIENCES: Beef producers, beef retailers, consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period. How have the results been disseminated to communities of interest?
Nothing Reported
What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The impact of this work was to confirm the nutritional benefits of PF beef, and to identify the compounds contributing to offflavor, emphasizing the need to alter pasture diets, perhaps including legumes such as alfalfa, birdsfoot trefoil, or sanfoin in the pasture mix, to improve flavor of PF beef.
Publications
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Progress 01/01/12 to 12/31/12
Outputs
OUTPUTS: See Publications/Intellectual Contributions - Tansawat et al, 2012. The study by Tansawat et al (2012) found that grain-fed (GF) beef rib steaks had higher fat content and more red color than pasture-fed (PF) beef.PF beef had more (P < 0.05) omega-3 fatty acids, higher antioxidant capacity, and lower oxidation indices (P < 0.05). Flavour descriptors barny, gamey and grassy were associated with PF, and were positively correlated with aroma volatiles benzaldehyde, toluene, dimethyl sulfone, 3-heptanone, 2-ethyl-1-hexanol and hexadecanoic acid methyl ester (P < 0.05). The main positive nutritional attribute of PF beef was its low fat content. PARTICIPANTS: Cornforth, Ward, Martini TARGET AUDIENCES: Beef producers, beef retailers, consumers PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The impact of this work was to confirm the nutritional benefits of PF beef, and to identify the compounds contributing to off-flavor, emphasizing the need to alter pasture diets, perhaps including legumes such as alfalfa, birdsfoot trefoil, or sanfoin in the pasture mix, to improve flavor of PF beef.
Publications
- Li, K., Zhang, Y., Mao, Y., Cornforth, D. P., Dong, P., Zhang, R., Zhu, H., & Luo, X., (2012). Effect of very fast chilling and ageing time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum.: Meat Science, 92: 795-804. (Published).
- Cornforth, D. P., Suman, S. P., Mohan, A., & Milkowski, A., 2012. AMSA Guidelines for Measurement of Meat Color, In M. C. Hunt (Ed.), Laboratory Methods (Section X, XI). American Meat Science Association, Savoy, IL. (Published).
- 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, 90: 116-121. (Published).
- Tanswat, R., Maughan, C., Ward, R. E., Martini, S., & Cornforth, D. P., (2012). Chemical Characterization of Pasture- and Grain-fed Beef Related to Meat Quality and Flavor Attributes: International Journal of Food Science and Technology. (Accepted).
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