Us Consumer Assessment of Top Loin Beef from Two New Zealand Forage Finishing Systems Compared to Us Grain Fed Beef

A.J. Garmyn; R.J. Polkinghorne; J.C. Brooks; M.F. Miller

Us Consumer Assessment of Top Loin Beef from Two New Zealand Forage Finishing Systems Compared to Us Grain Fed Beef

In: 63rd International Congress of Meat Science and Technology

Authors:

A.J. Garmyn

A.J. Garmyn ¹Animal and Food Sciences Department, Texas Tech University, Lubbock, TX, USA

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R.J. Polkinghorne

R.J. Polkinghorne ²Birkenwood Pty Ltd, 46 Church St, Hawthorn, Vic 3122, Australia; andrea.garmyn@ttu.edu

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J.C. Brooks

J.C. Brooks ¹Animal and Food Sciences Department, Texas Tech University, Lubbock, TX, USA

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M.F. Miller

M.F. Miller ¹Animal and Food Sciences Department, Texas Tech University, Lubbock, TX, USA

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Type:: Chapter

Pages:: 787–788

DOI:: https://doi.org/10.3920/9789086868605_351

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Consumer sensory analysis was conducted to determine differences in beef palatability between three finishing diets (fodder beet, non-fodder beet, grain) when beef was selected for low or high expected eating quality and then aged for 21 or 35 d. Extending post mortem aging positively influenced New Zealand beef, but either had a slightly negative or no impact on US grain fed beef. When focusing on the high eating quality samples, consumers did not discriminate between finishing systems when samples were aged 35 d. Ultimately, finishing beef cattle using fodder beet in New Zealand can be a viable option to supply high quality beef during winter months, while maintaining the eating quality expectations associated with ‘grass-fed’ beef.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Us Consumer Assessment of Top Loin Beef from Two New Zealand Forage Finishing Systems Compared to Us Grain Fed Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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