Flavor constituents of beef as influenced by forageand grainfeeding

Summary

This 1987 study compared beef flavor constituents in 144 Hereford yearling steers finished on three different pasture systems (tall fescue, smooth bromegrass–red clover, orchardgrass–red clover) followed by grain-fed drylot finishing. Gas chromatography/mass spectrometry analysis of subcutaneous fat volatiles revealed that forage-fed cattle had higher concentrations of 2,3-octanedione and diterpenoids compared to grain-fed steers, with sensory panel scores showing decreased grassy flavor intensity after 112 days of grain finishing. The research quantifies the chemical basis for distinctive flavor differences between forage and grain-fed beef systems.

Regional applicability

Although conducted in the United States, the findings are transferable to United Kingdom pasture-based beef production systems, as British cattle operations similarly rely on temperate perennial grasses and legumes. The methodology and volatile compound analysis approach remain relevant for characterizing UK grass-fed versus grain-finished beef, though breed composition and specific forage species may vary.

Key measures

Carcass quality grades, yield grade numbers, loin steak tenderness, sensory panel scores for grassy flavor, volatile organic compounds in subcutaneous fat (53 identified), concentrations of 2,3-octanedione and diterpenoids

Outcomes reported

The study identified 53 volatile compounds in subcutaneous fat of beef cattle and compared sensory panel scores for grassy flavor and meat tenderness across forage-fed and grain-fed finishing regimens. Carcass quality, yield grade, and tenderness metrics were measured alongside chemical characterization of fat volatiles.

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