Flavor Characteristics of Forage‐ and Grain‐Fed Beef as Influenced by Phospholipid and Fatty Acid Compositional Differences

Abstract

ABSTRACTNeutral lipid (NL) and phospholipid (PL) fractions and their corresponding fatty acid (FA) profiles from the L. dorsi of Angus‐Hereford heifers (n=27) were compared as a function of forage grazing (FG) and time in the feedlot after grazing (DIF) on pasture. There were no differences in total PL content or FA composition of the individual PL as influenced by initial FG. As DIF increased, there was an increase in PL concentration and significant changes in the FA composition of the total PL and several of the individual PL fractions, separated by high performance liquid chromatography. Total PL content and FA content of the individual PL were significantly correlated with differences in the flavor characteristics of ground beef which were determined by a descriptive panel.