Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef.

@article{Chail2016LegumeFP,
  title={Legume finishing provides beef with positive human dietary fatty acid ratios and consumer preference comparable with grain-finished beef.},
  author={Arkopriya Chail and Jerrad F. Legako and Lance R. Pitcher and Thomas Chapin Griggs and Robert E. Ward and Svein Martini and Jennifer W. MacAdam},
  journal={Journal of animal science},
  year={2016},
  volume={94 5},
  pages={
          2184-97
        }
}
Consumer liking, proximate composition, pH, Warner-Bratzler shear force, fatty acid composition, and volatile compounds were determined from the LM (longissimus thoracis) of cattle ( = 6 per diet) finished on conventional feedlot (USUGrain), legume, and grass forage diets. Forage diets included a condensed tannin-containing perennial legume, birdsfoot trefoil (; USUBFT), and a grass, meadow brome ( Rehmann; USUGrass). Moreover, representative retail forage (USDA Certified Organic Grass-fed… CONTINUE READING

References

Publications referenced by this paper.
SHOWING 1-10 OF 32 REFERENCES

Chemical characterisation of pasture - and grain - fed beef related to meat quality and flavour attributes

R. Tansawat, S. Martini
  • Int . J . Food Sci . Technol .
  • 2013

Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass - or grain - fed cattle

B. L. McIntyre, W. J. Ryan
  • Meat Sci .
  • 2012

Method for the rapid determination of protein in meats using the CEM Sprint protein analyzer : Collaborative study

P. D. Muir, J. M. Deaker, M. D. Bown
  • J . AOAC Int .
  • 2011

Similar Papers

Loading similar papers…