Marinating effects on the sensory characteristics of grain- and forage-finished beef

Abstract

Beef inside round roasts (n = 144) were cut from rounds obtained from both forage-finished cattle (n = 72) and grain-finished cattle (n = 72). Roasts were portioned to weigh approximately 0.45-0.68 kg. Each roast was then randomly assigned one of the following treatments: control, pumped-no cure and pumped-cured. Additionally, roasts were assigned a serving temperature (hot and cold) and aging treatments (0- and 28-d post cooking). Separate brines were mixed for each lot (n = 3) and two roasts per cattle diet, injection, serving temperature, and aging period combination were pumped. Roasts that were pumped were injected to approximately 30% of green weight with the appropriate brine solution. Sensory characteristics were evaluated by a trained 6-8 person panel. Additionally, surface and interior color; shear force; lipid oxidation; and pumped, tumbled and cook loss weight percentages were all evaluated. Cured and uncured roasts had greater scores (P < 0.05) for soy, salty, grassy and sweet flavor intensity. Additionally, tenderness values were greater (P < 0.05) for both cured and uncured roasts as compared to control roasts from both groups. Results show that the greatest intensity (P < 0.05) of grassy flavor was found in forage control roasts aged 28 d. Forage control roasts aged 0 d as well as uncured forage roasts, both 0 and 28 d aged, had similar scores (P > 0.05). Forage roasts that were cured had the lowest (P < 0.05) grassy flavor scores for both 0 and 28 d aging periods. Cured roasts served cold had lowest (P <0.05) grassy flavor compared to all control treatments. Control roasts

aged 28 d and served hot had greater (P < 0.05) grassy scores than any cured or uncured roasts. Forage-fed beef was perceived as more juicy (P < 0.05) than grain-finished beef. Cured roasts had the lowest warmed over flavor scores (P < 0.05) regardless of serving temperature or diet. Animals fed a forage-based diet yielded roasts with greater (P < 0.05) shear force values. Control roasts had greater (P < 0.05) shear force values than both roasts that were cured and pumped with no cure. Surface and interior a* values were greater (P < 0.05) for forage-finished animals as well as all cured roasts. In conclusion, data suggests that injecting brines into forage-fed beef significantly improves tenderness and multiple flavor characteristics.