Animal Science, Department of


Date of this Version

January 2007


Published in 2007 Nebraska Beef Cattle Report. Copyright © 2006 The Board of Regents of the University of Nebraska.


Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing the liver-like off-flavor in beef. Medium chain unsaturated fatty acids and sodium explain 46% of the variation of the liver-like off-flavor intensity ratings in cooked knuckle center steaks. Future studies to manipulate the fatty acid and mineral profiles of muscle might prove beneficial in lowering the incidence of the liver-like off-flavor in beef.