scholarly journals Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
L. M. Wang ◽  
B. M. Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Meat Quality ◽  
Fixed Effects ◽  
Cooking Loss ◽  
Post Mortem ◽  
Finishing Cattle ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

scholarly journals 99 Effects of replacing monensin and tylosin in finishing cattle diets with essential oil and/or benzoic acid on meat color and oxidative stability of ribeye steaks and ground beef

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 56-56
Author(s):  
Lydia M Wang ◽  
Shiqi Huang ◽  
Sebastian Chalupa-Krebzdak ◽  
Sandra M Vasquez Mejia ◽  
Benjamin M Bohrer
Keyword(s):  
Benzoic Acid ◽  
Lipid Oxidation ◽  
Essential Oils ◽  
Repeated Measures ◽  
Block Design ◽  
Ground Beef ◽  
Thiobarbituric Acid ◽  
Finishing Cattle ◽  
Instrumental Color ◽  
Beef Products

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Meat Science ◽  
2020 ◽  
Vol 168 ◽  
pp. 108195
Author(s):  
Lydia M. Wang ◽  
Shiqi Huang ◽  
Sebastian Chalupa-Krebzdak ◽  
Sandra M. Vásquez Mejía ◽  
Ira B. Mandell ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Benzoic Acid ◽  
Essential Oils ◽  
Shelf Life ◽  
Fatty Acid Profile ◽  
Ground Beef ◽  
Finishing Cattle ◽  
Shelf Life Stability

A non-synonymous single nucleotide polymorphism in the paraoxonase 3 gene regulates meat quality in Berkshire pigs

2018 ◽  
Vol 58 (11) ◽  
pp. 1990 ◽  
Author(s):  
Jeong-Wan Hur ◽  
Jung Hye Hwang ◽  
Seul Gi Kwon ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
...  
Keyword(s):  
Single Nucleotide Polymorphism ◽  
Meat Quality ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Nucleotide Polymorphism ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs

The paraoxonase (Pon) gene family contains three members: Pon1, Pon2, and Pon3. Pon3 modulates superoxide production and prevents apoptosis. The role of Pon3 has not been fully elucidated in the pig. This study is the first to investigate the association between Pon3 and meat quality in the Berkshire pig. We identified a single nucleotide polymorphism in the Pon3 gene (c.227A > G) that resulted in a change in histidine to arginine at position 76. To elucidate the role of this non-synonymous single nucleotide polymorphism in the Pon3 gene, we analysed the Pon3 genotype and meat quality traits in 434 Berkshire pigs. The results of a codominant model show that carcass weight, meat colour (lightness), cooking loss, and the Warner–Bratzler shear force were significantly associated with the Pon3 genotype. Furthermore, the 24-h post-mortem pH had the strongest relationship with the Pon3 genotype. The G allele decreased cooking loss and fat content, whereas the A allele increased the 24-h post-mortem pH and decreased backfat thickness, which contribute to meat storage life and M. longissimus dorsi depth respectively. In conclusion, the non-synonymous single nucleotide polymorphism in the Pon3 gene showed a close correlation with meat quality traits in the Berkshire pig.

scholarly journals The Effect of Ante-Mortem Epinephrine Injection on Plasma Glucose, Post-Mortem Glycolysis and Meat Quality Factors of West African Dwarf Ewes

2021 ◽  
Vol 3 (2) ◽  
pp. 1-8
Author(s):  
A. O. Okubanjo ◽  
J. Obasuyi
Keyword(s):  
Meat Quality ◽  
Plasma Glucose ◽  
West African ◽  
Cooking Loss ◽  
Control Group ◽  
Drip Loss ◽  
Post Mortem ◽  
Quality Factors ◽  
West African Dwarf ◽  
Overall Acceptability

EIGHT West African dwarf ewes were allocated into two equal groups in an attempt to study the effect of epinephrine on body glucose, post mortem glycolysis and some 4s pects of meat quality factors. One group was injected subcutaneously a one-shot dosage of 0.1% adregaline solution at a level of 1.8 mg/ 10 kg live body weight six hours prior to slaughtering. Blood glucose levels were estimated during the first hour post injection. The other group of ewes which was injected with an equal volume of water served as control. Following death, the pH of the longi bsimum dorsi was followed as an index of glycolysis. Subsequently, brine diffusion distance, salt uptake, drip loss, cooking loss, total moisture and the organoleptic attributes of tenderness, juiciness, flavour and overall acceptability were estimated in selected muscles. An overall elevation of plasma glucose by epinephrine was observed during the one hour period of blood collection. A lower than normal initial pH was observed in both groups since both struggled prior to death. The ultimate 24 hour pH was higher in the epinephrine treated mutton (6.43) than in the control group (5.63). Mean drip loss and cooking loss were 1.86% and 30.88% in the epinephrine treated samples as against 1.639 and 33:38% respectively in the control samples. Higher estimates of diffusion lengths were obtained in the treated samples (P <0.05) although between muscle variations were observed. Slight differences were observed as a result of treatment effect on tenderness. juiciness, flavour and overall acceptability. Between muscle variation in these parameters were highly significant.

Effects of a non-synonymous CBG gene single nucleotide polymorphism (SNP) on meat-quality traits in Berkshire pigs

2016 ◽  
Vol 96 (1) ◽  
pp. 45-51 ◽  
Author(s):  
Seul Gi Kwon ◽  
Jung Hye Hwang ◽  
Da Hye Park ◽  
Tae Wan Kim ◽  
Deok Gyeong Kang ◽  
...  
Keyword(s):  
Moisture Content ◽  
Meat Quality ◽  
Shear Force ◽  
Cooking Loss ◽  
Quality Traits ◽  
Post Mortem ◽  
Single Nucleotide ◽  
Meat Quality Traits ◽  
Berkshire Pigs ◽  
Water Holding

Corticosteroid-binding globulin (CBG) is a plasma transport protein that has glucocorticoid-binding activity. In the present study, we identified CBG gene expression in several tissues of four pig breeds: Berkshire, Duroc, Landrace, and Yorkshire. Expression of CBG mRNA was detected in the liver of all four breeds, and was the highest in Berkshire pigs. We also found single nucleotide polymorphisms (SNPs) in the CBG gene from Berkshire pigs, including SNP c.919G>A, which corresponds to 307G>R. We analyzed the relationships between this CBG variant and various meat-quality traits. The SNP was significantly associated with backfat thickness, post-mortem pH24h, meat color [CIE a* (redness), CIE b* (yellowness)], water-holding capacity, fat content, moisture content, protein content, cooking loss, and shear force. However, the effects differed by gender: the values were significantly associated with almost all traits in gilts, whereas only cooking loss and shear force were shown significantly in barrows. The variant G allele was associated with decreases in backfat thickness, post-mortem pH24h, CIE a*, fat content, and cooking loss, but with increases in CIE b*, water-holding capacity, moisture content, protein content, and shear force. Because the general correlation between meat-quality traits were not validated in the present study, we suggest that certain SNP might be used in the restrictive application to distinguish meat-quality traits.

scholarly journals A Comparative Study of Sheep Breeds: Fattening Performance, Carcass Characteristics, Meat Chemical Composition and Quality Attributes

2021 ◽  
Vol 8 ◽  
Author(s):  
G. M. Suliman ◽  
A. N. Al-Owaimer ◽  
A. M. El-Waziry ◽  
E. O. S. Hussein ◽  
K. Abuelfatah ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Cooking Loss ◽  
Fattening Performance ◽  
Sheep Breeds ◽  
Flavor Intensity ◽  
Awassi Sheep ◽  
Significant Difference ◽  
Najdi Sheep

Fattening performance, Carcass characteristics, chemical composition, and meat quality were evaluated in three sheep breeds: Awassi, Harri, and Najdi. Forty-five lambs of similar weight and age were raised for 90 days under similar conditions. The Harri and Najdi breeds had higher dressing-out percentages than Awassi sheep. The Awassi and Harri breeds had thicker backfat than the Najdi breed. No significant difference was found in moisture, protein, and intramuscular fat among the breeds. However, the Harri breed had a higher ash content than the Awassi and Najdi breeds. The Najdi breed had higher ultimate pH and lower cooking loss than the Awassi and Harri breeds. Awassi and Harri sheep had a higher myofibril fragmentation index, longer sarcomere length, and lower hardness and chewiness than Najdi sheep. Subjectively, no significant differences were detected between the breeds, except for flavor intensity while the Awassi sheep were rated in between and not significantly different. In conclusion, breed affected carcass characteristics, meat composition, and the quality of sheep. The dressing yield was higher in Harri and Najdi than Awassi sheep. Awassi sheep showed superior meat quality characteristics followed by Harri sheep. However, Najdi sheep had the best cooking loss percentage and flavor intensity score.

scholarly journals Sensory Descriptive Attributes of Grass and Grain-Fed Australian Beef Longissimus Lumborum after Extended Wet-Aging Periods

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
D. Evers ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
M. F. Miller
Keyword(s):  
Sensory Attributes ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Postmortem Aging ◽  
Off Flavors ◽  
Longissimus Lumborum ◽  
Strip Loin ◽  
Texas Tech University ◽  
Flavor Profile

ObjectivesThe objective of this study was to evaluate the effects of extended wet-aging on the beef flavor profile of grass and grain-fed Australian strip loins.Materials and MethodsStrip loins (HAM 2140) were collected from grass and grain finished cattle (n = 50) at a commercial abattoir near Brisbane, Australia. Subprimals were portioned into sections and assigned randomly to 1 of 3 postmortem aging periods (45, 70, or 135 d). Portions were individually vacuum packaged and shipped refrigerated (0–4°C) to Texas Tech University in Lubbock, TX. Upon arrival, the strip loin sections were sorted into respective aging groups of 45D, 70D, and 135D and stored at 1–2°C. On each respective day, sections were fabricated into 2.54-cm steaks, vacuum packaged and frozen (–21°C). Electric clamshell grills were used to cook thawed (held at 2–4°C for 24 h) steaks to a medium degree of doneness (71°C); cooked temperatures were recorded. Steaks were cut into cubes and evaluated by trained panelists (n = 6) for descriptive sensory attributes using a 100-mm anchored line scales (0 = slight, 50 = moderate and 100 = strong).ResultsThe sour flavor was the only trait where an interaction between diet and postmortem aging was detected (P < 0.01). Samples aged 135 d from both grass and grain were similarly (P > 0.05) scored with a stronger (P < 0.05) sour flavor than all other treatment combinations, which did not differ (P > 0.05). Aging impacted (P ≤ 0.01) beef flavor ID, liver-like, metallic, rancid, green-hay, umami, and bitter flavors, as well as overall juiciness and overall tenderness. For beef flavor ID, 45D aging resulted in the greatest intensity (P < 0.05), while 70D samples were intermediate, and 135D samples were the least intense. For liver-like, metallic, rancid, green-hay, and bitter flavors, 135D samples had the strongest flavor, while 70D samples were intermediate, and 45D samples had the weakest flavor intensity (P < 0.05). For umami, 45D samples had stronger (P < 0.05) umami flavor than 135D samples, but 70D samples did not differ from either 45D or 135D (P > 0.05). Panelists rated 70D and 135D samples juicier (P < 0.01) than 45D samples, but 70D and 135D did not differ (P > 0.05). For overall tenderness, panelists rated 135D samples more tender (P < 0.05) than 45D and 70D, which were similar (P > 0.05). Diet impacted (P < 0.05) bloody/serumy, liver-like, green-hay, and bitter flavors. For bloody/serumy and liver-like, the grain fed treatments resulted in greater (P < 0.05) flavor intensity than grass fed treatments. However, grass fed samples had stronger (P < 0.05) green-hay and bitter flavors compared to grain fed samples. Diet and aging had no effect (P > 0.05) on fat-like or sweet flavors.ConclusionExtending postmortem aging of Australian beef strip loins from 45 to 135 d resulted in decreased beef and umami flavors, along with concurrent increased detection of off-flavors, such as liver-like, rancid, and sour. Diet influenced fewer flavor traits than postmortem aging, but grass-fed samples still had stronger green-hay flavor, as would be expected. Based on these results, aging beef strip loins 135 d is not recommended based on reduced beef flavor and increased off-flavor detection.

Ineffectiveness of Three Added Mold Species to Enhance the Rapid Aging of Beef

1988 ◽  
Vol 51 (2) ◽  
pp. 126-129 ◽  
Author(s):  
A. W. KOTULA ◽  
S. G. CAMPANO ◽  
D. M. KINSMAN
Keyword(s):  
Connective Tissue ◽  
Shear Force ◽  
Work Force ◽  
Cooking Time ◽  
Cooking Loss ◽  
Longissimus Muscle ◽  
Sensory Panel ◽  
Flavor Intensity ◽  
Beef Flavor ◽  
Significant Difference

Paired beef short loin sections from four U.S. Good and four U.S. Choice carcasses were used to determine the effects of the mold Thamnidium elegans on cooking and palatability characteristics. The longissimus muscle from each section was treated with mold spores and aged for 2 or 4 d or left untreated and aged for 2 or 14 d at 4°C. Sensory panel ratings revealed that mold treatment had no significant effect (P&lt;0.05) on tenderness, juiciness, detectable connective tissue amount, or beef flavor intensity of the loins aged for 2 d. Thawing loss, cooking loss, cooking time, Instron shear force and work force values were not affected (P&gt;0.05) by treatment with T. elegans. Aging untreated meat for 14 d significantly improved (P&lt;0.05) sensory panel ratings for tenderness. No significant difference (P&gt;0.05) was noted between mold treatments (2 and 4 d) when compared to the 14-d untreated aging, for beef flavor intensity, detectable connective tissue amount, shear and work force values. Significant grade effects were noted with U.S. Choice samples having higher (P&lt;0.05) sensory panel ratings for juiciness and beef flavor intensity, and decreased (P&lt;0.05) ratings for connective tissue amount when compared with U.S. Good samples. The data indicate that treatment of sub-primal cuts with T. elegans has little or no effect on palatability and cooking characteristics.

scholarly journals 76 Effects of replacing monensin and tylosin in finishing cattle diets with essential oils and/or benzoic acid on growth performance and carcass characteristics

2019 ◽  
Vol 97 (Supplement_2) ◽  
pp. 42-43
Author(s):  
Lydia M Wang ◽  
Ira B Mandell ◽  
Benjamin M Bohrer
Keyword(s):  
Benzoic Acid ◽  
Essential Oils ◽  
Growth Performance ◽  
Feed Intake ◽  
Feed Efficiency ◽  
Carcass Characteristics ◽  
Feed Ratio ◽  
Finishing Cattle ◽  
Quality Grade ◽  
Dietary Treatments

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on growth performance, feed efficiency, and carcass characteristics. Crossbred steers (n = 68; BW = 539 ± 4 kg) were blocked by starting weight into three blocks and were assigned to 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Steers were housed with two dietary treatments represented in seven pens, while an eighth pen only housed steers fed the CON diet. Individual animal feed intake was collected using an Insentec feeding system, so steer was the experimental unit for all analyses. Data were analyzed using a randomized complete block design with fixed effect of treatment and random effect of block. Final weight, average daily gain, and dry matter intake were similar (P > 0.12) among treatments. Gain to feed ratio differed (P = 0.05) among treatments, specifically steers fed the M/T diet had greater G:F compared with steers fed CON, EO, and COMBO diets. For carcass characteristics, there were no significant treatment differences in hot carcass weight (P = 0.19), dressing percentage (P = 0.62), ribeye area (P = 0.49), fat thickness (P = 0.84), calculated yield grade (P = 0.91), marbling score (P = 0.07), and yield grade (P = 0.43). Quality grade differed (P = 0.05) among treatments, with steers fed the EO diet having a lower quality grade than all other dietary treatments. Overall, steers supplemented with essential oils and(or) benzoic acid had similar gain, feed intake, and carcass parameters as steers fed CON, while steers fed M/T had slightly improved feed efficiency compared to all other treatments.

scholarly journals Effects of Extended Aging on the Flavor Characteristics of Grass and Grain Fed Australian Beef Longissimus Thoracis

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
O. E. Musa ◽  
A. J. Garmyn ◽  
J. F. Legako ◽  
D. R. Woerner ◽  
M. F. Miller
Keyword(s):  
Fixed Effects ◽  
Ageing Time ◽  
Random Effect ◽  
Flavor Analysis ◽  
Beef Flavor ◽  
Extended Aging ◽  
Off Flavors ◽  
Texas Tech University ◽  
Ageing Period ◽  
Wet Ageing

ObjectivesThe objective of this study was to investigate the effects of extended wet ageing on the flavor characteristics, of grass and grain fed Australian beef lumborum thoracis.Materials and MethodsCube rolls (HAM #2244) were collected from grass and grain fed cattle (n = 30) at a commercial abattoir near Brisbane, Australia. Cube rolls were vacuum packaged and shipped under refrigeration (0–2°C) to Texas Tech University. Each cube roll was cut into 2.5-cm steaks and labeled according to position from posterior to anterior end. Steaks were vacuumed packaged, stored through the appropriate postmortem ageing period (35, 45, 55, or 65 d postmortem), and then frozen until further analysis. One steak from each cube roll was used for trained descriptive flavor analysis with 8 trained panelists comprised of mostly graduate students from Texas Tech University. Flavor attributes of cooked steaks were scored using 100-point anchored line scales (0 = none, 50 = moderate, and 100 = strong).Data were analyzed used PROC GLIMMIX of SAS with diet, postmortem ageing, and their interaction as fixed effects and panelist as a random effect. Final temperature was tested as a covariate for all the flavor attributes.ResultsAn interaction was detected only for the bitter flavor and overall juiciness (P ≤ 0.03). Beef flavor ID, fat-like, metallic, umami, and sweet were not influenced by diet or postmortem ageing (P > 0.05). Ageing influenced bloody serumy flavor (P > 0.05) with 45 d samples having greater flavor than 55 d samples, but not differing (P > 0.05) from any other ageing period. Diet and ageing influenced rancid flavor (P > 0.05), with grass fed samples having a stronger rancid flavor than grain fed samples. Samples aged 65 d had a stronger rancid flavor than 45 or 55-d samples, and 35-d samples had the lowest rancid flavor. Diet and ageing influenced grassy flavor (P > 0.05), again being stronger in grass than grain fed samples. Samples aged 35 d had a weaker (P > 0.05) grassy flavor than any other ageing period, which did not differ (P > 0.05). Diet and ageing had an effect on liver-like flavor (P < 0.05) with stronger flavors in grain than grass fed samples and liver-like flavor increasing with postmortem ageing time. Sour flavor was affected by diet only (P < 0.05) with grass fed samples having stronger sour flavor than grain fed samples. Ageing had an effect on overall tenderness (P < 0.05); samples aged 35 d were least tender, and samples aged 45 d were more tender than 55 d samples but did not differ from 65 d samples.ConclusionThe results suggest that beef flavor as measured by beef flavor ID and umami were not impacted by extended ageing; however, some off-flavors grew stronger as ageing time extended. Flavor attributes such as rancid, grassy, sour were stronger in grass than grain fed samples, but grain fed has a stronger liver-like flavor. Ageing influenced both overall tenderness and juiciness, but typically not in a linear fashion.

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