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Effects Of Beef Finishing Diets And Muscle Type On Meat Quality, Fatty Acids And Volatile Compounds, Arkopriya Chail
Effects Of Beef Finishing Diets And Muscle Type On Meat Quality, Fatty Acids And Volatile Compounds, Arkopriya Chail
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Consumer evaluation, proximate data, Warner-Bratzler shear force (WBSF), fatty acid (FA) composition and volatile compounds were analyzed from the ribeye steaks (LT) finished on conventional feedlot (FL) and forages, including a perennial legume, birdsfoot trefoil (BFT; Lotus corniculatus), and a grass, meadow brome (Bromus riparius Rehmann, Grass). Representative retail forage (USDA Certified Organic Grass-fed, COGF) and conventional beef (USDA Top Choice, TC) were investigated (n = 6) for LT. Additionally, the effects of diet on round (GM) and chuck (TB) muscles FL, BFT and Grass were explored. Forage-finished beef was less liked in most of the affected …