ArticleFoods (Basel, Switzerland)2022
Evaluating the Shelf Life and Sensory Properties of Beef Steaks from Cattle Raised on Different Grass Feeding Systems in the Western United States.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Seasonal variation in meat quality of Angus steers raised in a Mediterranean forage-fed system: A farm case study.PloS one · 2026Article
- Economic Performance and Meat Quality Traits of Extensively Reared Beef Cattle in Greece.Animals : an open access journal from MDPI · 2025Article
- The effects of including sprouted barley in the diets of angus finishing steers on meat quality, sensory analysis, and meat metabolome.Journal of animal science · 2025Article
- Multi-omics analysis of lipids and aroma compounds in beef under grain-fed and grass-fed production methods.Current research in food science · 2025Article
- The Oxidative and Color Stability of Beef from Steers Fed Pasture or Concentrate during Retail Display.Animals : an open access journal from MDPI · 2023Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Consumer interest in grass-fed beef has been steadily rising due to consumer perception of its potential benefits. This interest has led to a growing demand for niche market beef, particularly in the western United States. Therefore, the objective of this study was to assess the impact of feeding systems on the change in microbial counts, color, and lipid oxidation of steaks during retail display, and on their sensory attributes. The systems included: conventional grain-fed (CON), 20 months-grass-fed (20GF), 25-months-grass-fed (25GF) and 20-months-grass-fed + 45-day-grain-fed (45GR). The results indicate that steaks in the 20GF group displayed a darker lean and fat color, and a lower oxidation state than those in the 25GF group. However, the feeding system did not have an impact on pH or objective tenderness of beef steaks. In addition, consumers and trained panelist did not detect a difference in taste or flavor between the 20GF or 25GF steaks but expressed a preference for the CON and 45GR steaks, indicating that an increased grazing period may improve the color and oxidative stability of beef, while a short supplementation with grain may improve eating quality.
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Registered trials
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