01900naa a2200325 a 450000100080000000500110000800800410001902400390006010000180009924500600011726000090017750001100018652009440029665000180124065000360125865000230129465000210131765000180133865000100135665000130136665000130137965300290139265300130142165300200143470000160145470000230147070000170149370000160151077300480152610128192020-02-06       2010    bl uuuu     u00u1 u    #d7 a10.1016/j.meatsci.2010.07.0122DOI1 aRESCONI, V.C.  aSensory quality of beef from different finishing diets.  c2010  aArticle history: Received 8 January 2009 / Received in revised form 15 July 2010 / Accepted 16 July 2010.  aABSTRACT.  Beef production under different local husbandry systems might have meat sensory quality implications for the marketing of these products abroad. In order to assess the effect of finishing diet systems on beef quality, a trained sensory taste panel assessed meat aged for 20days from 80 Uruguayan Hereford steers that were finished on one of the following diets: T1=Pasture [4% of animal live weight (LW)], T2=Pasture [3% LW plus concentrate (0.6% LW)], T3=Pasture [3% LW plus concentrate (1.2% LW)], or T4=Concentrate plus hay ad libitum. Beef odour and flavour intensities decreased with an increase in the energy content of the diet. The meat from T2 had the lowest acid flavour and strange odours intensities. In general, steers fed only concentrate plus hay (T4) produced meat that had an inferior sensory quality because they had more pronounced off-flavours and was tougher.  © 2010 The American Meat Science Association.  aALIMENTACIÓN  aANÁLISIS SENSORIAL DE LA CARNE  aBOVINOS PARA CARNE  aCALIDAD DE CARNE  aCAMPO NATURAL  aCARNE  aNOVILLOS  aPASTURAS  aANÁLISIS ORGANOLÉPTICO  aPASTOREO  aSUPLEMENTACIÓN1 aCAMPO, M.M.1 aFONT I FURNOLS, M.1 aMONTOSSI, F.1 aSAÑUDO, C.  tMeat Science, 2010gv.86, no.3, p. 865-869.