Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

F Najar-Villarreal,T A Houser,J M Gonzalez,R D Danler,E A E Boyle,T G O’Quinn

doi:10.22175/mmb2019.06.0018

Abstract

The objective of this study was to evaluate the chemical composition, consumer liking, and consumer acceptability of ground beef with 2 finishing diets. Three ground beef treatments were used in this study and included grass-fed, grain-fed Angus, and grain-fed commodity beef. Ground beef samples were evaluated for consumer sensory response, pH, proximate composition, and fatty acid composition. Grain-fed samples were rated higher (P < 0.01) for overall liking compared to grass-fed samples. Consumers found tenderness and juiciness similar (P > 0.05) for all 3 types of ground beef. Consumers preferred (P < 0.05) Angus over grass-fed ground beef with a flavor acceptability of 83.3 and 73.9%, respectively; and 94.9 and 82.5%, respectively, for overall acceptability. Commodity ground beef had a similar (P > 0.05) flavor acceptability and overall acceptability to Angus and grass-fed ground beef. Grass-fed, Angus, and commodity ground beef were similar (P > 0.05) for moisture, fat, and protein content. Commodity ground beef had a higher pH (P < 0.05) than Angus and grass-fed ground beef. Samples of ground beef from the 2 grain-fed treatments had greater (P < 0.05) total saturated fatty acids (SFA) than grass-fed samples; however, ground beef from grass-fed cattle had higher monounsaturated fatty acids (MUFA; P < 0.01) than the grain-fed treatments. Total polyunsaturated fatty acids (PUFA) was similar (P > 0.01) across all treatments. Omega-3 fatty acids were found in the greatest (P < 0.05) proportions in samples from grass-fed beef. Additionally, the omega-6:omega-3 ratio for grass-fed ground beef was lower (P < 0.05) than grain-fed source. Angus and commodity ground beef were more palatable, and there was no evidence of higher PUFA in grass-fed ground beef.

Highlights

Ground beef is considered one of the major sources of animal protein in the United States, and is one of the most widely consumed beef commodities across the United States
In most US retail stores, consumers can choose between grain-fed and grass-fed ground beef, but consumers prefer grain-fed ground beef due to the flavor and overall palatability gained on a grainbased diet (Wood et al, 2003)
After examining fat content levels, the results indicated Angus, commodity, and grass-fed ground beef had 19.83, 19.81, and 15.78% fat content, respectively

Summary

Introduction

Ground beef is considered one of the major sources of animal protein in the United States, and is one of the most widely consumed beef commodities across the United States. Sustainable production, animal welfare, and low-fat products often drive consumer purchasing decisions, resulting in an increased demand for grass-fed ground beef (United States Department of Agriculture, Agriculture Marketing Service [USDA-AMS], 2007). There are no federal standards regarding grass-fed labeling (USDA-AMS, 2016). There are several ways to label grass-fed meat. According to the American Grassfed Association (AGA, 2018) and its Grassfed Ruminant Standards, a grass-fed beef cattle program requires that ruminant animals are strictly fed grass and forage as their sole energy sources of feed.

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Conclusion