Sensory Attributes of Beef from Steers Fed Field Peas

Authors

Jeremy H. Hinkle, University of Nebraska-LincolnFollow
Judson Vasconcelos, University of Nebraska-LincolnFollow
Stephanie A. Furman, University of Nebraska-LincolnFollow
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Lasika S. Senaratne, University of Nebraska-LincolnFollow
Siroj Pokharel, University of Nebraska-LincolnFollow
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

2010

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

Field peas were fed at inclusion rates of 0, 10, 20 and 30% (DM basis) to 139 yearling steers (initial BW = 900 ± 68 lb). Choice grade strip loins and carcass data were collected from the Tyson Fresh Meats Plant in Lexington, Neb. Consumer sensory ratings and Warner-Bratzler shear force data were collected. Feeding field peas caused a cubicresponsein overall like (P = 0.009), tenderness (P = 0.006), and flavordesirabilityratings (P = 0.06), with the highest (most desirable) ratings occurring with 30% field peas. Shear force decreasedlinearly (P = 0.02) as field peas increased in the diet. These data indicate field peas increased tenderness and sensory attributes. Peas also improvedthe flavor of the beef. Field peas could be fed to cattle and give positive attributes to the quality of the meat up to 30% inclusion in the diet.