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Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke
Estimation Of Relationships Between Mineral Concentration And Fatty Acid Composition Of Longissimus Muscle And Beef Palatability Traits, A. J. Garmyn, G. G. Hilton, R. G. Mateescu, J. B. Morgan, James M. Reecy, Richard G. Tait Jr., Donald C. Beitz, Qing Duan, Jon P. Schoonmaker, Mary S. Mayes, Mary E. Drewnoski, Q. Liu, D. L. Vanoverbeke
Richard G. Tait Jr.
The objective of this study was to determine the influence of beef LM nutrient components on beef palatability traits and evaluate the impact of USDA quality grade on beef palatability. Longissimus muscle samples from related Angus cattle (n = 1,737) were obtained and fabricated into steaks for trained sensory panel, Warner-Bratzler shear force (WBSF), lipid oxidation measured by thiobarbituric acid reactive substances (TBARS), fatty acid, and mineral composition analysis. Pearson phenotypic correlations were obtained by the correlation procedure of SAS. Beef palatability data were analyzed by the GLM procedure of SAS with USDA quality grade as the main effect. Specific …