EFFECT OF TIME-ON-FEED ON THE PALATABILITY OF RIB STEAKS FROM STEERS AND HEIFERS Academic Article

abstract

• Rib steaks from steers (n=326) and heifers (n=68) that were either grassfed or fed highconcentrate diets for 30230 days were used in palatability studies. Extending timeonfeed beyond 100 days (steers) or 90 days (heifers) provided little additional palatability assurance. Within timeonfeed strata from 100 through 230 days, few differences in palatability were found between rib steaks from carcasses of different USDA quality grades. The minimum marbling requirement for the U.S. Choice grade could be lowered with no appreciable loss in palatability if the stipulation was made that cattle had been fed a highconcentrate diet for at least 90 days. Copyright 1982, Wiley Blackwell. All rights reserved

authors

• Savell, Jeffrey

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• DOLEZAL, H. G., SMITH, G. C., SAVELL, J. W., & CARPENTER, Z. L.

citation count

• 30

complete list of authors

• DOLEZAL, HG||SMITH, GC||SAVELL, JW||CARPENTER, ZL

publication date

• March 1982

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1982.tb10083.x

start page

• 368

end page

• 373

volume

• 47

issue

• 2

URL

• http://dx.doi.org/10.1111/j.1365-2621.1982.tb10083.x