Abstract
ABSTRACT The objective was to determine the effects of finishing diet on carcass traits, beef palatability, and color stability of LM from Angus heifers. Half-siblings were obtained from a herd selected for increased intramuscular fat, ribeye area, and percentage of retail product, and decreased backfat and were randomly assigned to a forage- or concentrate-based finishing diet. Longissimus muscle samples (n = 155) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force, thiobarbituric acid-reactive substances (TBARS), and simulated retail display evaluation. Data were analyzed using the MIXED procedures of SAS using slaughter age as a covariate. Carcasses from concentrate-finished heifers had greater adjusted fat thickness (1.86 vs. 0.87 cm), greater percentage of KPH (2.14 vs. 1.35%), greater numerical YG (3.38 vs. 2.25), and greater marbling scores (modest 90 vs. traces 70) than forage-finished heifers (P 0.05) between diets after 7 d in retail display. Of the color measurements, only L* values differed between diets; they were greater (38.36 vs. 32.25; P
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