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Ground beef derived from fed (high energy diet for at least 60 days) and non-fed cows was combined with one of five commercial bitter blockers to determine if off-flavors could be masked. Off-flavor scores were generally low; no significant treatment effects were observed. Trained panelists more frequently noted sour, fatty, rancid and liver-like off-flavors in non-fed cow beef (and metallic flavors in fed cow beef). Consumers found no differences in flavor notes. Bitter blockers did not affect flavor perception. The greatest differences were between fed and non-fed cow beef.