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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Article info
Publication history
Accepted:
January 30,
2020
Received:
July 8,
2019
Footnotes
The authors declare no conflicts of interest.
Identification
Copyright
© 2020 American Registry of Professional Animal Scientists. Published by Elsevier Inc. All rights reserved.
