Volatile Concentration and Flavor of Beef as Influenced by Diet

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Abstract
Yearling steers (48) were finished on one of three intense pasture rotation systems: (1) Tifleaf pearl millet; (2) millet with restricted grain; or (3) millet followed by grain ad libitum in the feedlot. In both 20% fat ground beef and subcutaneous fat, gamey/stale off‐flavor decreased and roasted beef flavor increased when steers were fed grain. Compounds (59) including acids, alcohols, aldehydes, diterpenoids, hydrocarbons, and lactones, were identified in the purge‐and‐trap volatiles. Lactones positively correlated with roasted beef flavor and negatively correlated with gamey/stale off‐flavor, whereas diterpenoids positively correlated with gamey/stale off‐flavor and negatively correlated with roasted beef flavor.