Effects of a Grass or Grain Diet on the Quality of Three Beef Muscles

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Abstract
The effect of grass or grain dietary regimen on meat quality was examined using 48 Hereford ✕ Angus crossbred heifers slaughtered at .96 cm 12th rib fat thickness. Carcasses were graded after a 48-h chill and the longissimus (LH), semimembranosus (SM) and semitendinosus (ST) muscles were removed for sensory and 1- to 5-d shelf-life display evaluation. About 75% of the grass-fed heifer carcasses attained marbling scores of minimum slight or greater. Carcasses from grass-fed heifers were lighter (P<.01) in weight, coarser (P<.01) in lean texture, darker (P<.01) in lean color and had more (P<.01) yellow fat than grain-fed heifer carcasses. Steaks from grass-fed heifers were similar to steaks from grain-fed heifers in tenderness, juiciness and flavor, but were darker (P<.05) in color during retail display. All steaks were considered unacceptably dark in color after 5 d of display. Cooking losses were greater (P<.01) for the ST and least (P<.01) for the LM. In general, the LM was more tender, more juicy and possessed greater flavor intensity than the ST or SM muscles, with the SM being intermediate in response. However, it was observed that the LM was darker in color than the ST or SM during the 5-d display period. Copyright © 1984. American Society of Animal Science . Copyright 1984 by American Society of Animal Science.

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