Theses and Dissertations

Issuing Body

Mississippi State University


Coggins, C. Patti

Committee Member

Triplett, B. Glover

Committee Member

Martin, M. James

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science, Nutrition and Health Promotion

Degree Name

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.



corn grazing corn beef vs feedlot finished beef||sensory