EATING QUALITY OF BEEF FROM STEERS FED FULL OR RESTRICTED LEVELS OF MOISTURE-TREATED BARLEY

Abstract

Comparisons were made of the eating quality of strip-loin (LD) steaks and eye of round (ST) roasts obtained from beef steers which were given finishing rations containing barley on a full-fed or restricted feeding basis. Cooking losses for LD steaks from both levels of feed were similar; however. ST roasts from full-fed animals had significantly higher total cooking and drip losses than did roasts from animals on restricted feed. Level of feeding did not influence volatile losses of ST roasts. Subjective evaluations of LD steaks indicated that there were no differences in eating quality characteristics attributable to level of feeding. Significant differences in the texture of ST roasts attributable to level of feed were observed. Although the flavor of roasts from animals given restricted levels of barley was significantly lower than those of samples from full-fed animals, judges rated the juiciness of roasts from animals on restricted levels of feed significantly higher than similar samples from full-fed animals. Level of feed did not affect other payability characteristics of roasts. Shear values and press fluid yields were not influenced by level of feed.