RESUMO
This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (nâ¯=â¯24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (Pâ¯<â¯0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality.
Assuntos
Ração Animal/análise , Antioxidantes , Conservação de Alimentos/métodos , Produtos da Carne/análise , Adulto , Animais , Bovinos , Citrus/química , Dieta/veterinária , Grão Comestível , Feminino , Humanos , Masculino , Malpighiaceae/química , Produtos da Carne/microbiologia , Pessoa de Meia-Idade , Extratos Vegetais/química , Rosmarinus/química , PaladarRESUMO
To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks (0.86 dollars and 0.52 dollars per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks (0.74 dollars per 0.45 kg in Chicago and 1.82 dollars per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks (1.66 dollars per 0.45 kg in Chicago and 1.34 dollars per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.