Effects of grass feeding systems on ruminant meat colour and flavour. A review

Free Access

Issue		Anim. Res. Volume 50, Number 3, May-June 2001


Page(s)		185 - 200
DOI		https://doi.org/10.1051/animres:2001125

References

1: Allingham P.G., Harper G.S., Hunter R.A., Effect of growth path on the tenderness of the semitendinosus muscle of Brahman-cross steers, Meat Sci. 48 (1998) 65-73.
2: Bailey M.E., Suzuki J., Joseph H.G., Ross C.V., Keisler D.H., Purchas R.W., Volatile compounds and "grassy'' flavor of lamb and beef related to feeding and storage, Proc. 34th ICoMST, Brisbane, Australia, 1988, pp. 187-189.
3: Barker B.P., Mies W.L., Turner J.W., Lunt D.K., Smith S.B., Influence of production system on carcass characteristics of F₁ Wagyu $\times$ Angus steers and heifers, Meat Sci. 41 (1995) 1-5.
4: Bidner T.D., Schupp A.R., Mohamad A.B., Rumore N.C., Montgomery R.E., Bagley C.P., McMillin K.W., Acceptability of beef from Angus-Hereford or Angus-Hereford-Brahman steers finished on all-forage or high-energy diet, J. Anim. Sci. 62 (1986) 381-387.
5: Bonneau M., Kempster A.J., Claus R., Claudi-Magnussen C., Diestre A., Tornberg E., Walastra P., Chevillon P., Weiler U., Cook G.L., An international study on the importance of androstenone and skatole for boar taint: I. Presentation of the programme and measurement of boar taint compounds with different analytical procedures, Meat Sci. 54 (2000) 251-259.
6: Bowling R.A., Smith G.C., Carpenter Z.L., Dutson T.R., Oliver W.M., Comparison of forage-finished and grain-finished beef carcasses, J. Anim. Sci. 45 (1977) 209-215.
7: Braggins T.J., Effect of stress-related changes in sheepmeat ultimate pH on cooked odor and flavor, J. Agric. Food Chem. 44 (1996) 2352-2360.
8: Bray A.R., Graafhuis A.E., Chrystall B.B., The cumulative effect of nutritional, shearing and preslaughter washing stresses on the quality of lamb meat, Meat Sci. 25 (1989) 59-67.
9: CIE Colorimetry (2nd ed.), Commission Internationale de l'Éclairage, Publication CIE 15.2, Vienna: CIE, 1986.
10: Confort D.P., Egbert W.R., Effect of rotenone and pH on the color of pre-rigor muscle, J. Food Sci. 50 (1985) 34-44.
11: Daly C.C., Young O.A., Graafhuis A.E., Moorhead S.M., Easton H.S., Some effects of diet on beef meat and fat attributes, N. Z. J. Agric. Res. 42 (1999) 279-287.
12: Denoyelle C., Chatelin Y.M., Brouard S., Aspects méthodologiques liés à la caractérisation des qualités organoleptiques des viandes bovines : la gestion des critères qualitatifs dans les cahiers des charges des démarches qualités, 7 $^{{\rm es}}$ Rencontres Recherches Ruminants, Paris 6-7 December, 2000, pp. 249-254.
13: Dransfield E., The Problem of Dark-Cutting Beef, in: Hood D.E., Tarrants P.V. (Eds.), Martinus Nijhoff Publishers: The Hague, 1981, pp. 344-358.
14: Dufrasne I., Gielen M., Limbourg P., van Eenaeme C. Istasse L., Effects of a grazing period on performance of finishing bulls: comparison with an indoor finishing system, Anim. Sci. 60 (1995) 75-80.
15: Elmore J.S., Mottram D.S., Enser M., Wood J.D., Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles, J. Agric. Food Chem. 47 (1999) 1619-1625.
16: Elmore J.S., Mottram D.S., Enser M., Wood J.D., The effects of diet and breed on the volatile compounds of cooked lamb, Meat Sci. 55 (2000) 149-159.
17: Enser M., Hallet K., Hewitt B., Fursey G.A.J., Wood J.D., Fatty acid content and composition of English beef, lamb and pork at retail, Meat Sci. 42 (1996) 443-456.
18: Enser M., Hallett K.G., Hewett B., Fursey G.A.J., Wood J.D., Harrington G., Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition, Meat Sci. 49 (1998) 329-341.
19: Farouk M.M., Lovatt S.J., Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meat, Meat Sci. 56 (2000) 139-144.
20: Garcia P.T., Casal J.J., Lipids in longissimus muscle from grass or grain fed steers, Proc. 38th ICoMST, Clermont-Ferrand, France, 1992, pp. 53-56.
21: Garton G.A., De B. Hovell F.D., Duncan W.R.H., Influence of dietary volatile fatty acids on the fatty-acid composition of lamb triglycerides, with special reference to the effect of propionate on the presence of branched-chain components, Brit. J. Nutr. 28 (1972) 409-416.
22: Geay Y., Bauchart D., Hocquette J.F., Nutrition des ruminantes et qualité des viandes, Jour- nées Francophones de Nutrition, Strasbourg 7-8 décembre, 1999.
23: Ha J.K., Lindsay R.C., Distribution of volatile branched-chain fatty acids in perinephric fats of various red meat species, Lebensm. Wiss. Technol. 23 (1990) 433-440.
24: Ha J.K., Lindsay R.C., Volatile alkylphenols and thiophenol in species-related characterizing flavors of red meats, J. Food Sci. 56 (1991) 1197-1202.
25: Hedrick H.B., Paterson J.A., Matches A.G., Thomas J.D., Morrow R.E., Stringer W.C., Lipsey R.J., Carcass and palatability characteristics of beef produced on pasture, corn silage and corn grain, J. Anim. Sci. 57 (1983) 791-801.
26: Hopkins D.L., Beattie A.S., Pirlot K.L., Meat quality of cryptorchid lambs grazing either dryland or irrigated perennial pasture with some silage supplementation, Meat Sci. 49 (1998) 267-275.
27: Hopkins D.L., Beattie A.S., Pirlot K.L., Meat quality, carcass fatness, and growth of short scrotum lambs grazing either forage rape or irrigated perennial pasture, Aust. J. Exp. Agric. 35 (1995) 453-459.
28: Hopkins D.L., Nicholson A., Meat quality of wether lambs grazed on either saltbush (Atriplex mummularia) plus supplements or lucerne, Meat Sci. 51 (1999) 91-95.
29: Immonen K., Ruusunen M., Hissa K., Puolanne E., Bovine muscle concentration in relation to finishing diet, slaughter and ultimate pH, Meat Sci. 55 (2000) 25-31.
30: Keane M.G., Allen P., Effects of pasture fertiliser N level on herbage composition, animal performance and on carcass and meat quality traits, Livest. Prod. Sci. 61 (1999) 233-244.
31: Kemp J.D., Mayhuddin M., Ely D.G., Fox J.D., Moody W.G., Effect of feeding systems, slaughter weight and sex on organoleptic properties and fatty acid composition of lamb, J. Anim. Sci. 51 (1981) 321-330.
32: Kennedy D.G., Kennedy S., Blanchflower W.J., Scott J.M., Weir D.G., Molloy A.M., Young P.B., Cobalt-vitamin B₁₂ deficiency causes accumulation of odd-numbered, branched-chain fatty acids in the tissues of sheep, Brit. J. Nutr. 71 (1994) 67-76.
33: Lane G.A., Fraser K., A comparison of phenol and indole flavour compounds in fat, and of phenols in urine of cattle fed pasture or grain, N. Z. J. Agric. Res. 42 (1999) 289-296.
34: Larick D.K., Hedrick H.B., Bailey M.E., Williams J.E., Hancock D.L., Garner G.B., Morrow R.E., Flavor constituents of beef as influenced by forage and grain feeding, J. Food Sci. 52 (1987) 245-251.
35: Larick D.K., Turner B.E., Flavor characteristics of forage- and grain-fed beef as influenced by phospholipid and fatty acid compositional differences, J. Food Sci. 55 (1990) 312-317.
36: Larick D.K., Turner B.E., Influence of finishing diet on the phospholipid composition and fatty acid profile of individual phospholipids in lean muscle of beef cattle, J. Anim. Sci. 67 (1989) 2282-2293.
37: Ledward D.A., Dickinson R.F., Powell V.H., Shorthose W.R., The colour and colour stability of beef longissimus dorsi and semimembranosus muscles after effective electrical stimulation, Meat Sci. 16 (1986) 245-265.
38: MacDougall D.B., Changes in the colour and opacity of meat, Food Chem. 9 (1982) 75-88.
39: Mandell I.B., Buchanan-Smith J.G., Campbell C.P., Effects of forage vs. grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled, J. Anim. Sci. 76 (1998) 2619-2630.
40: Marmer W.N., Maxwell R.J., Williams J.E., Effects of dietary regimen and tissue site on bovine fatty acid profiles, J. Anim. Sci. 59 (1984) 109-121.
41: McIntyre B.L., Ryan W.J., The influence of type of diet and electrical stimulation on the eating quality of beef, Anim. Prod. Aust. 15 (1984) 468-471.
42: Melton S.L., Amiri M., Davis G.W., Backus W.R., Flavor and chemical characteristics of ground beef from grass-, forage-grain and grain-finished steers, J. Anim. Sci. 55 (1982) 77-87.
43: Melton S.L., Black J.M., Davis G.W., Backus W.R., Flavor and selected chemical components of ground beef from steers backgrounded on pasture and fed corn up to 140 days, J. Food Sci. 47 (1982) 699-704.
44: Melton S.L., Effect of forage feeding on beef flavor, Food Technol. 37 (1983) 239-248.
45: Melton S.L., Effects of feeds on flavor of red meat: a review, J. Anim. Sci. 68 (1990) 4421-4435.
46: Moore V.J., Young O.A., The effects of electrical stimulation, thawing, ageing and packaging on the colour and display life in lamb chops, Meat Sci. 30 (1990) 131-145.
47: Mottram D.S., Flavour formation in meat and meat products: a review, Food Chem. 62 (1998) 415-424.
48: Muir P.D., Deaker J.M., Bown M.D., Effects of forage- and grain-based feeding systems on beef quality: A review, N. Z. J. Agric. Res. 41 (1998) 623-635.
49: Muir P.D., Smith N.B., Wallace G.J., Cruickshank G.J., Smith D.R., The effect of short-term grain feeding on liveweight gain and beef quality, N. Z. J. Agric. Res. 41 (1998) 517-526.
50: Park R.J., Corbett J.L., Furnival E.P., Flavour differences in meat from lambs grazed on lucerne (Medicago sativa) or phalaris (Phalaris tuberosa) pastures, J. Agric. Sci. 78 (1972) 47-52.
51: Priolo A., Waghorn G.C., Lanza M., Biondi L., Pennisi P., Polyethylene Glycol as a means for reducing the impact of condensed tannins in carob pulp: effects on lamb growth performance and meat quality, J. Anim. Sci. 78 (2000) 810-816.
52: Renerre M., Influence de facteurs biologiques et technologiques sur la couleur de la viande bovine, Bull. Tech. CRZV Theix, INRA 65 (1986) 41-45.
53: Renerre M., La couleur de la viande et sa mesure, Viande et Produits Carnés 2 (1981) 10-16.
54: Renerre M., Quelles recommandations pour mesurer la couleur de la viande au laboratoire ?, Industries Agro-Alimentaires 6 (1988) 530-533.
55: Rousset-Akrim S., Young O.A., Berdagué J.L., Diet and growth effects in panel assessment of sheepmeat odour and flavour, Meat Sci. 45 (1997) 169-181.
56: Rowe A., Macedo F.A.F., Visentainer J.V., Souza N.E., Matsushita M., Muscle composition and fatty acid profile in lambs fattened in drylot or pasture, Meat Sci. 51 (1999) 283-288.
57: Rule D.C., Busboon J.R., Kercher C.J., Effect of dietary canola on fatty acid composition of bovine adipose tissue, muscle, kidney and liver, J. Anim. Sci. 72 (1994) 2735-2744.
58: Sa nudo C., Nute G.R., Campo M.M., Marìa G., Baker A., Sierra I., Enser M., Wood J.D., Assessment of commercial lamb meat quality by British and Spanish taste panels, Meat Sci. 48 (1998) 91-99.
59: Smith G.C., Dutson T.R., Hostetler R.L., Carpenter Z.L., Fatness, rate of chilling, and tenderness of lamb, J. Food Sci. 41 (1976) 748-756.
60: Sutherland M.M., Ames J.M., Free fatty acid composition of the adipose tissue of intact and castrated lambs slaughtered at 12 and 30 weeks of age, J. Agric. Food Chem. 44 (1996) 3113-3116.
61: Van Soest P.J., Nutritional ecology of the ruminant, 2nd ed., Cornell Univ. Press, Ithaca, N.Y., USA, 1994.
62: Vestergaard M., Oksbjerg N., Henckel P., Influence of feeding intensity, grazing and finishing feeding on muscle fibre characteristics and meat colour of semitendinosus, longissimus dorsi and supraspinatus muscles in young bulls, Meat Sci. 54 (2000) 177-185.
63: Wong E., Johnson C.B., Nixon L.N., The contribution of 4-methyloctanoic (hircinic) acid to mutton and goat meat flavour, N. Z. J. Agric. Res. 18 (1975) 261-266.
64: Wong E., Nixon L.N., Johnson C.B., Volatile medium chain fatty acids and mutton flavour, J. Agric. Food Chem. 23 (1975) 495-498.
65: Wood J.D., Enser M., Factors influencing fatty acids in meat and the role of antioxidants in improving meat quality, Brit. J. Nutr. 78 (1997) S49-S60.
66: Wood J.D., Enser M., Fisher A.V., Nute G.R., Richardson R.I., Sheard P.R., Manipulating meat quality and composition, Proc. Nutr. Soc. 58 (1999) 363-370.
67: Xiong Y.L., Moody W.G., Blanchard S.P., Liu G., Burris W.R., Post mortem changes in chemical composition, palatability and proteolitic activity of semimembranosus muscle from grass- and grain-fed and zeranol-implanted cattle, J. Anim. Sci. 73 (1995) (suppl. 1) 157.
68: Young O., Priolo A., Lane G., Frazer K., Knight T., Causes of pastoral flavour in ruminant fat, Proc. 45th ICoMST, Yokohama, Japan, 1999, pp. 420-421.
69: Young O.A., Baumeister, B.M.B., The effect of diet on the flavour of cooked beef and the odour compounds in beef fat, N. Z. J. Agric. Res. 42 (1999) 297-304.
70: Young O.A., Berdagué J.L., Viallon C., Rousset-Akrim S., Thériez M., Fat-borne volatiles and sheepmeat odour, Meat Sci. 45 (1997) 183-200.
71: Young O.A., Braggins T.J., Variation in Sheepmeat odour and flavour, Proc. N. Z. Soc. Anim. Prod. 56 (1996) 167-172.
72: Young O.A., Braggins T.J., West J., Lane G.A., Animal production origins of some meat color and flavor attributes, in: Xiong Y.L., Ho C.T., Shahidi F. (Eds.), Quality Attributes of Muscle Foods, Kluver Academic/Plenum Publishers, New York, 1999.
73: Young O.A., Cruickshank G.J., MacLean K.S., Muir P.D., Quality of meat from lambs grazed on seven pasture species in Hawkes Bay, N. Z. J. Agric. Res. 37 (1994)177-186.
74: Young O.A., Daly C.C., Graafhuis A.E., Moorhead S.M., Effect of cattle diet on some aspect of meat quality, Proc. 43rd ICoMST, Auckland, New Zealand, 1997.
75: Young O.A., Lane G.A., Fraser K., Priolo A., Pastoral and species flavour in lambs raised on pasture, lucerne or maize I: effects of diet on fatty acid composition and on phenol and indole flavour compounds, J. Sci. Food Agric. (2001) submitted.
76: Young O.A., Priolo A., Pastoral and species flavour in lambs raised on pasture, lucerne or maize II: sensory evaluation and odour volatiles, J. Sci. Food Agric. (2001) submitted.
77: Young O.A., Priolo A., Simmons N.J., West J., Effects of rigor attainment temperature on meat blooming and colour on display, Meat Sci. 52 (1999) 47-56.
78: Young O.A., Reid D.H., Scales G.H., Effect of breed and ultimate pH on the odour and flavour of sheep meat, N. Z. J. Agric. Res. 36 (1993) 363-370.

Abstract