Sensory Properties of Rib and Round Muscle Roasts from Two Beef Breed‐Types on Two Feeding Regimes

Roasts from the rib and three round muscles obtained from Angus and Simmental Angus (SA) steers on two feeding regimes, high concentrate (HC) and pasture followed by short term HC, were roasted to an internal temperature of 65–68°C. Time of roasting, cooking losses, shear values, and pressed juice were determined. A trained sensory panel evaluated flavor, tenderness, juiciness, and overall acceptability. Sensory panelists scored flavor acceptability higher in SA roasts (P < 0.05) than in roasts from Angus steers. Flavor acceptability, overall acceptability, and tenderness were found to be higher in round muscle roasts from the HC feeding regime (P < 0.05) than in round roasts from the cattle fed pasture followed by short term HC.