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This study evaluates the sensory quality of beef from Uruguayan Hereford steers finished on different diets, including various combinations of pasture and concentrate. Results indicate that higher energy diets lead to decreased beef odour and flavour intensities, with meat from steers fed only concentrate plus hay exhibiting inferior sensory quality. The findings suggest that finishing diet significantly affects beef sensory attributes, which is important for marketing and consumer preferences.

Author

mceuromao

Language

EN