Theses and Dissertations

Issuing Body

Mississippi State University

Advisor

Schilling, Mark Wes

Committee Member

Williams, J. Byron

Committee Member

Joseph, Poulson

Committee Member

Kim, Taejo

Date of Degree

5-17-2014

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

Native Warm Season Grasses (NWSG) provide excellent wildlife habitat and are well adapted to the Southeastern United States. Steaks that were obtained from cattle fed NWSG in the stocker phase and finished on grain and tall fescue were subjected to simulated retail display for 0, 3, 6, and 9 days (graininished) and 0, 3, and 6 (forageinished) days respectively. Grain finished carcasses graded as choice and select while forage finished carcasses were both select and standard. Fat percentage was higher and moisture was lower in steaks from grain finished carcasses when compared to forage finished cattle. Lipid oxidation was lower in forage finished steaks on day 6 (0.35mg malonaldehyde/kg) than grain finished steaks (0.5mg malonaldehyde/kg). The overall acceptability scores given by consumers for both treatment groups were between like slightly and like moderately.

URI

https://hdl.handle.net/11668/17764

Comments

Beef||sensory||grass||NWSG

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