Fatty Acid Composition, Proximate Analysis, and Consumer Sensory Evaluation of United States Retail Grass-Fed Ground Beef

Abstract

The objective of this study was to evaluate the chemical composition, consumer liking, and consumer acceptability of ground beef with 2 finishing diets. Three ground beef treatments were used in this study and included grass-fed, grain-fed Angus, and grain-fed commodity beef. Ground beef samples were evaluated for consumer sensory response, pH, proximate composition, and fatty acid composition. Grain-fed samples were rated higher (P < 0.01) for overall liking compared to grass-fed samples. Consumers found tenderness and juiciness similar (P > 0.05) for all 3 types of ground beef. Consumers preferred (P < 0.05) Angus over grass-fed ground beef with a flavor acceptability of 83.3 and 73.9%, respectively; and 94.9 and 82.5%, respectively, for overall acceptability. Commodity ground beef had a similar (P > 0.05) flavor acceptability and overall acceptability to Angus and grass-fed ground beef. Grass-fed, Angus, and commodity ground beef were similar (P > 0.05) for moisture, fat, and protein content. Commodity ground beef had a higher pH (P < 0.05) than Angus and grass-fed ground beef. Samples of ground beef from the 2 grain-fed treatments had greater (P < 0.05) total saturated fatty acids (SFA) than grass-fed samples; however, ground beef from grass-fed cattle had higher monounsaturated fatty acids (MUFA; P < 0.01) than the grain-fed treatments. Total polyunsaturated fatty acids (PUFA) was similar (P > 0.01) across all treatments. Omega-3 fatty acids were found in the greatest (P < 0.05) proportions in samples from grass-fed beef. Additionally, the omega-6:omega-3 ratio for grass-fed ground beef was lower (P < 0.05) than grain-fed source. Angus and commodity ground beef were more palatable, and there was no evidence of higher PUFA in grass-fed ground beef.