Table 7.
Least squares means for trained sensory panel on LM and Warner–Bratzler shear force (kg) of Latissimus dorsi muscle of beef heifers fed 10% barley straw (BS) or 19% alfalfa hay (AH)
| Diets | ||||
|---|---|---|---|---|
| Item | 10BS | 19AH | SEM | P-value |
| Toughness | 3.99 | 3.81 | 0.266 | 0.643 |
| Chewiness | 4.74 | 4.44 | 0.465 | 0.685 |
| Juiciness | 5.05 | 5.24 | 0.499 | 0.646 |
| Beef odor | 4.65 | 3.58 | 0.873 | 0.447 |
| Blood odor | 1.48 | 1.68 | 0.190 | 0.457 |
| Fat odor | 2.66 | 2.73 | 0.238 | 0.850 |
| Beef flavor | 5.01 | 4.72 | 0.246 | 0.469 |
| Fat flavor | 2.42 | 2.49 | 0.211 | 0.823 |
| Liver flavor | 2.35 | 2.30 | 0.271 | 0.922 |
| Acid flavor | 3.05 | 2.84 | 0.242 | 0.547 |
| Overall acceptability | 4.49 | 4.91 | 0.208 | 0.251 |
| WBSF1, kg | ||||
| 3 d postmortem | 4.40 | 4.28 | 0.198 | 0.684 |
| 10 d postmortem | 4.10 | 4.01 | 0.204 | 0.786 |
1
Warner–Bratzler shear force.