The flavor of high-quality beef – a review. (2nd October 2017)

• Record Type: Journal Article
• Authors: Therkildsen, Margrethe; Spleth, P.; Lange, E.-M.; Hedelund, P. I.
• Is Part Of: Acta agriculturæ Scandinavica. Volume 67:Number 3/4(2017)
• Page Start: 85
• Page End: 95
• Publication Date: 2017-10-02
• Subjects: Taste -- intramuscular fat -- preferences -- pasture-based feeding; Animal culture -- Periodicals; Animal nutrition -- Periodicals; 636
• DOI: 10.1080/09064702.2018.1487466
• Languages: English
• ISSNs: 0906-4702

Abstract

ABSTRACT: Flavor of beef has been recognized as an equal quality trait to tenderness and lately high correlations between beef flavor and overall liking of beef have been demonstrated. In this review, we evaluate the effect of breed, sex, age, feeding, growth rate, slaughter method and aging on beef flavor. A common determinator for these factors is their influence on intramuscular fat (IMF) where more IMF increase the overall flavor liking. Feeding can, however, affect the flavor of beef beyond that of the amount of IMF. In several studies, pasture or pasture-based silage lead to a beef flavor characterized as fishy, gamey and grassy in contrast to concentrate-fed beef cattle. A geographical difference in flavor preferences of high-quality beef exists, most clearly illustrated among US consumers who prefer beef from concentrate-fed cattle, whereas European consumers tend to prefer beef from cattle fed a mixed diet on pasture and concentrate.