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Comparison of meat quality and health implications of branded and commodity beef

  • Author Footnotes
    * Current address: Nestlé USA, 30003 Bainbridge Rd., Streetsboro, OH 44139.
    Cari A. Keys
    Footnotes
    * Current address: Nestlé USA, 30003 Bainbridge Rd., Streetsboro, OH 44139.
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Author Footnotes
    ‡ Current address: Department of Animal Science & Veterinary Technology, 130 Kleberg Agriculture Bldg., Texas A&M University–Kingsville, Kingsville, TX 78363.
    Jason K. Apple
    Footnotes
    ‡ Current address: Department of Animal Science & Veterinary Technology, 130 Kleberg Agriculture Bldg., Texas A&M University–Kingsville, Kingsville, TX 78363.
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Janeal W.S. Yancey
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Author Footnotes
    § Current address: Wal-Mart Stores Inc., 1306 Sanford Dr., Bentonville, AR 72712.
    Ryan J. Stackhouse
    Footnotes
    § Current address: Wal-Mart Stores Inc., 1306 Sanford Dr., Bentonville, AR 72712.
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Tim M. Johnson
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Author Footnotes
    # Current address: Safe Foods Corp., 4801 N. Shore Dr., Little Rock, AR 72118.
    Lindsey N. Mehall
    Footnotes
    # Current address: Safe Foods Corp., 4801 N. Shore Dr., Little Rock, AR 72118.
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Michael L. Looper
    Affiliations
    Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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  • Author Footnotes
    * Current address: Nestlé USA, 30003 Bainbridge Rd., Streetsboro, OH 44139.
    ‡ Current address: Department of Animal Science & Veterinary Technology, 130 Kleberg Agriculture Bldg., Texas A&M University–Kingsville, Kingsville, TX 78363.
    § Current address: Wal-Mart Stores Inc., 1306 Sanford Dr., Bentonville, AR 72712.
    # Current address: Safe Foods Corp., 4801 N. Shore Dr., Little Rock, AR 72118.

      ABSTRACT

      Objective

      The primary objective was to compare the quality attributes of steaks from “naturally raised” branded beef programs (NAT) with steaks from commodity beef (CONV) with similar marbling specifications.

      Materials and Methods

      Ribeye rolls were purchased from 5 branded programs with identical marketing claims (no dietary antibiotic or ionophore inclusion and no growth promotants) and 2 major beef packing companies and were wet-aged at 2°C for 14 d from the box date. After wet aging, ribeye rolls were removed from vacuum packaging and pH of the LM was measured before steaks were cut for fresh instrumental color, fatty acid analysis, antibiotic residue testing, Warner-Bratzler shear-force determination, and consumer sensory evaluation.

      Results and Discussion

      The LM pH did not differ (P = 0.072) between CONV and NAT ribeye rolls, but CONV LM had lesser (P = 0.014) L* values than NAT LM. Although CONV LM had greater (P = 0.019) proportions of 18:1 trans fatty acids than NAT LM, concentrations of SFA (P = 0.799), monounsaturated fatty acids (P = 0.724), and PUFA (P = 0.420) were not different between CONV and NAT. Penicillin G residues were detected in 2 NAT steaks, but no antibiotic residues were detected in the CONV LM steaks. Neither Warner-Bratzler shear-force values nor consumer panelists’ sensory ratings differed (P ≥ 0.166) between CONV and NAT.

      Implications and Applications

      There was little to no difference in fresh beef color, fatty acid composition, or cooked beef palatability between steaks from CONV and NAT, especially when cattle were fed high-concentrate finishing diets.

      Key words

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