Palatability of beef from cattle fed maize silage and pasture

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Abstract
The eating quality of freshly frozen beef from steers finished on either pasture or maize silage was the same. After frozen storage for 40 weeks, scores for lean and fat flavour and general acceptability of maize silage-fed beef were higher than those of pasture-fed beef; a fish-like rancidity developed in pasture-fed beef, in contrast to a distinctive pork-like flavour in maize silage-fed beef. Diet probably altered the fatty acid composition of the meat, and thus caused development of different flavours with onset of rancidity.