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Influence of grass silage fermentation and concentrate composition on the appearance and sensory characteristics of bovine M. longissimus dorsi

Published online by Cambridge University Press:  20 November 2017

A.P. Moloney ,
D. McGilloway ,
M.T. Mooney ,
M. Vidal  and
D.J. Troy
A.P. Moloney*
Affiliation:
Teagasc, Grange, Research Centre, Dunsany, Co. Meath, Ireland
D. McGilloway
Affiliation:
Teagasc, Grange, Research Centre, Dunsany, Co. Meath, Ireland
M.T. Mooney
Affiliation:
Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland
M. Vidal
Affiliation:
Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland
D.J. Troy
Affiliation:
Teagasc, The National Food Centre, Ashtown, Dublin 15, Ireland
*
Email:amoloney@grange.teagasc.ie
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Extract

Satisfying consumer preferences is an important element in ensuring the sustainability of the beef industry. An array of feed ingredients are available to beef producers but the effects of pre-slaughter ration composition on determinants of consumers’ decisions to purchase beef, such as appearance and sensory characteristics, are unclear. Previous research has shown that the diet of cattle can influence fat colour, but that concentrates per se had little effect on sensory attributes of beef when compared with a grass silage or grass-based ration (French et al., 2000). The objective of the current study was to examine the effect of silage fermentation and concentrate composition on the appearance and eating quality characteristics of beef.

Type
ISAE/BSAS
Information
Proceedings of the British Society of Animal Science , Volume 2003 , 2003 , pp. 201
Copyright
Copyright © The British Society of Animal Science 2003

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References

French, P., O’Riordan, E.G., Monahan, F.J., Caffrey, P.J., Vidal, M., Mooney, M.T., Troy, D.J. and Moloney, A.P. 2000. Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets. Meat Science 56: 173–180.Google Scholar