Animal Science Department

 

Date of this Version

January 2007

Comments

Published in 2007 Nebraska Beef Cattle Report. Copyright © 2006 The Board of Regents of the University of Nebraska.
Available online at http://beef.unl.edu/reports.shtml

Abstract

Strip loins from fed (high energy diet for at least 60 days) and nonfed cows were treated with 1% water a solution containing one of four commercial bitter blockers to determine if off-flavors could be blocked. Neither trained nor consumer taste panels detected differences among the bitter blockers. Trained panelists frequently found metallic, sour, rancid, bloody, salty, and bitter flavors, with nonfed cow beef having more bloody, bitter, and burnt off-flavors. Consumers most frequently identified bloody, metallic and liver-like off-flavors in cow beef, but found no differences in frequency of off-flavor notes between fed and nonfed cow beef. Commercial bitter blockers did not improve flavor. Feeding a high energy diet for at least 60 days prior to harvest changes the flavor of cow beef.

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