Animal Science, Department of
Nebraska Beef Cattle Reports
Accessibility Remediation
If you are unable to use this item in its current form due to accessibility barriers, you may request remediation through our remediation request form.
Date of this Version
January 2006
Abstract
Flavor relationships among muscles and causes of liver-like off-flavor of six muscles from each of 30 beef carcasses were evaluated by a trained sensory panel. The infraspinatus (flat iron) was lowest in sour, metallic, and oxidized flavors and highest in fatty flavor. The vastus lateralis (knuckle side) had the most intense off-flavor and was among the highest for sour and oxidized. Heme iron concentration and pH were lowly related to off-flavor. Of 18 muscles from three carcasses, 16 were high in liver-like off-flavor. These data suggest liver-like off-flavor is related to something that impacts the entire animal.
Comments
Published in 2006 Nebraska Beef Cattle Report. Copyright © 2005 The Board of Regents of the University of Nebraska.