Location: Meat Safety and QualityTitle: Evaluating the shelf life and sensory properties of beef steaks from cattle raised on different grass feeding systems in the western United States
|DUARTE, TONI - University Of California, Davis|
|BOLKENOV, BAKYTZHAN - University Of California, Davis|
|KLOPATEK, SARAH - University Of California, Davis|
|OLTJEN, JAMES - University Of California, Davis|
|King, David - Andy|
|YANG, XIANG - University Of California, Davis|
Submitted to: Foods
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/14/2022
Publication Date: 7/19/2022
Citation: Duarte, T.L., Bolkenov, B., Klopatek, S.C., Oltjen, J.W., King, D.A., Shackelford, S.D., Wheeler, T.L., Yang, X. 2022. Evaluating the shelf life and sensory properties of beef steaks from cattle raised on different grass feeding systems in the western United States. Foods. 11(14). Article 2141. https://doi.org/10.3390/foods11142141.
Interpretive Summary: There is growing consumer demand for grass-fed beef, particularly in the western United States. There is limited research comparing beef from multiple grass-fed systems common in the western United States. Therefore, this study evaluated the meat quality and shelf life of four different grass and grain feeding systems. The systems included a conventional grain-fed (harvested at 18 months of age), a 20 month grass-fed, a 20 month grass-fed with a 45 day grain finish, and a 25 month grass-fed group. The results of the study demonstrated that different grass-fed systems resulted in differences in shelf-life and quality. The 25 month and 45 day grain groups had a longer shelf life than those in the 20 month group. However, consumers and trained panelists did not detect a difference in taste or flavor between the 20 month and 25 month groups, but expressed a preference for the conventional and 45 day grain groups. These results indicated a short supplementation of grain improved shelf-life and quality of grass-fed beef in the production systems evaluated.
Technical Abstract: Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality.