Flavor and Chemical Characteristics of Ground Beef from Grass-, Forage-Grain- and Grain-Finished Steers

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Abstract
Ninety-five steers were divided into 19 groups of five by breed, weight and body type. The steers in each group were assigned to five finishing diets (one steer/diet). During the winter, steers assigned to treatment Tl were finished on a silage-limited grain diet and steers assigned to T2 were finished on a full grain diet. Steers in other treatments were wintered on pasture and(or) hay and during April-August were finished on predominantly fescue pasture (T3), a limited grain diet (T4) or a full grain diet (T5). Ground beef from steers in T3 had the lowest water soluble sugar content, the highest percentage of C18:3 in neutral and polar lipids and the least desirable flavor. Ground beef from steers on the high energy diet during the summer (T5) had higher percentages of C18:l and lower percentages of C18:0 in the neutral lipids than beef from steers on the low energy diets (T3 and T4). Steers finished during the winter had higher concentrations of saturated fatty acids with 16 or fewer carbons and lower concentrations of saturated fatty acids with 17 or more carbons in the polar lipids than steers finished during the summer. The beef with less desirable flavor (mainly T3) lacked beef fat flavor, had a more intense dairy-milky flavor and usually had a soured dairy or other off-flavor. Flavor score was correlated significantly with C14:l. C18:0, C18:l and C18:3 of the neutral lipids, with C18:3 of the polar lipid and with water soluble sugar content. Copyright © 1982. American Society of Animal Science . Copyright 1982 by American Society of Animal Science

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