The colour and sensory characteristics of longissimus muscle from beef cattle that grazed pasture or consumed grass silage and concentrates prior to slaughter

“Grass-fed” beef can command a premium in some markets based on perceived differences in appearance and sensory characteristics. The influence of producing cattle from grazed pasture (grass-fed) or indoors from a pasture silage and concentrate ration (grass-based) on selected sensory characteristics of beef within a heifer production system was examined. In Experiment 1, Spring-born heifers were at pasture for 209 d or at pasture for 166 d and then housed and offered grass silage and concentrates (SC) for 63 d, prior to slaughter. In Experiment 2, Spring-born heifers were at pasture or indoors and offered SC for 174 d prior to slaughter. The target carcass weight in both experiments was 260 kg. Post slaughter, carcass fat and muscle colour were measured and a descriptive flavour profile of cooked longissimus muscle was assessed by a trained sensory panel. In general, fat was more yellow and muscle was darker in grass-fed cattle compared to cattle-fed SC. When slaughter age and carcass weight were similar, or when slaughter age differed but the carcass weight was similar, beef was rated similarly for tenderness and a range of flavours by a trained sensory panel. It is concluded that the modification of the grass-fed beef heifer production system examined in these studies had a minor effect on the appearance and sensory characteristics of beef.