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Table 5 Sensory attributes of hamburgers made with perirenal fat from steers fed a high forage diet containing sunflower-seed (SS) and 15 or 30% wheat dried distillers’ grains with solubles (DDGS)

From: Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity

  Dietary treatments s.e.m P-value
Sensory attributes Control SS DDGS-15 DDGS-30
  n = 16 n = 16 n = 16 n = 16   
Initial tenderness 6.80 6.76 6.79 6.63 0.19 0.15
Overall tenderness 6.97 6.93 6.97 6.93 0.18 0.93
Initial juiciness 6.08 5.88 6.03 5.87 0.25 0.21
Sustainable juiciness 5.89 5.82 5.86 5.84 0.22 0.93
Beef flavour intensity 5.46 5.48 5.47 5.59 0.20 0.62
Off-flavour intensity 7.74 7.93 7.82 7.96 0.24 0.51
Residual mouth coating 5.96b 5.95b 6.00b 6.32a 0.32 0.02
Cooking attributes       
Cook loss, mg/g tissue 334 343 332 352 8.52 0.17
  1. a, bMeans with different superscripts for a particular fatty acid profile are significantly different (P <0.05); s.e.m, standard error of mean; Attribute scores followed a nine point descriptive scale for initial and overall tenderness (9 = extremely tender; 1 = extremely tough), initial and sustainable juiciness (9 = extremely juicy; 1 = extremely dry), flavour and off-flavour intensity (9 = extremely intense; 1 = extremely bland/none), and residual mouth coating (9 = no mouth coating; 1 = extreme mouth coating).
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