Mississippi State University
Coggins, C. Patti
Triplett, B. Glover
Martin, M. James
Date of Degree
Graduate Thesis - Open Access
Food Science, Nutrition and Health Promotion
Master of Science
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
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.
Imamoglu, Husniye, "Sensory and quality assessment of grazing standing corn versus commercially feed lot finished beef" (2007). Theses and Dissertations. 3919.