Abstract
Consumer sensory analysis was conducted to determine differences in beef palatability between three process-verified feeding programs (New Zealand fodder beet, New Zealand grass/non-fodder beet, US grain). Beef strip loins were selected to represent low or high expected eating quality (based on eligibility for the company’s branded program, which focuses on carcass attributes of marbling, ossification, pH, 12th rib fat, and HCW), resulting in 6 treatments: fodder beet low quality (FBL), fodder beet high quality (FBH), non-fodder beet low quality (NFBL), and non-fodder beet high quality (NFBH), Select (SEL) and Top Choice (TCH). Samples were aged until 21 or 35 d postmortem. Extending postmortem aging positively influenced (P < 0.05) New Zealand non-fodder beet samples, but largely had no effect (P > 0.05) on New Zealand fodder beet samples, with the exception that tenderness was improved (P < 0.05). Postmortem aging had a negative impact (P < 0.05) on SEL juiciness and TC flavor and overall liking and no impact (P > 0.05) on all remaining traits of US grain fed beef loin steaks. When focusing on the high eating quality samples, consumers did not discriminate between finishing systems when samples were aged 35 d, scoring TCH, FBH, and NFBH similarly (P > 0.05) for all palatability traits. The FBL and NFBL were normally scored similarly (P > 0.05) or with a slight advantage over SEL, regardless of aging period. 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 according to US consumers from the Lubbock, TX area.
Highlights
Beef production is highly sensitive to the variation in pasture growth in New Zealand (NZ)
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 according to US consumers from the Lubbock, TX area
There was no difference in HCW of the four NZ treatments (P > 0.05), and all were lighter than Top Choice (TCH) or SEL (P < 0.05)
Summary
Beef production is highly sensitive to the variation in pasture growth in New Zealand (NZ). Pasture growth thrives in spring and early summer, is moderate in autumn, and low in winter (Li et al, 2011). In lieu of traditional pasture, cattle commonly graze crops in the winter months. Brassicas, such as swedes/rutabaga (brassica napobrassica) and kale Rapa) and rape seed (brassica napus), have been used for winter grazing (Gibbs and Saldias, 2014). Gibbs and Saldias (2014) have pointed out several limitations of brassica use for winter grazing, including a short window for effective grazing, low yield per hectare [4 to 12 tons (t) dry matter (DM)/hectare (ha)], and
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
