Theses and Dissertations
Issuing Body
Mississippi State University
Advisor
Coggins, C. Patti
Committee Member
Triplett, B. Glover
Committee Member
Martin, M. James
Date of Degree
12-15-2007
Document Type
Graduate Thesis - Open Access
Major
Food Science, Nutrition and Health Promotion
Degree Name
Master of Science
College
College of Agriculture and Life Sciences
Department
Department of Food Science, Nutrition and Health Promotion
Abstract
This study compared feed lot finished beef and grazing standing corn beef from young steers for sensory acceptance, sensory quantitative descriptive analysis attributes palatability and Warner–Bratzler shear force values. In comparing both feeding treatments results indicated no differences (P > 0.05) between feeding treatments for all attributes including appearance, aroma (with handheld) and (with sniff bottle), texture, flavor and basic taste. However, there was difference (P < 0.05) in flavor, offlavor for different feeding systems by panelists. Analysis of variance for Warner- Bratzler shear force values revealed no differences (P > .05) between steaks from two treatments. Based on this research, the meat industry may wish to provide the consumer with the option of choosing beef that was traditionally feed lot finished or beef finished by grazing standing corn. Thus, grazing standing corn beef producers could utilize a practicable alternative feeding system with niche market appeal to represent a viable production option.
URI
https://hdl.handle.net/11668/15686
Recommended Citation
Imamoglu, Husniye, "Sensory and quality assessment of grazing standing corn versus commercially feed lot finished beef" (2007). Theses and Dissertations. 3919.
https://scholarsjunction.msstate.edu/td/3919
Comments
corn grazing corn beef vs feedlot finished beef||sensory