Supplementing Finishing Cattle With Garlic-Citrus Extract Affects Palatability Attributes of Beef Steaks and Patties

Supplementation with garlic-citrus extract (GCE) promotes the reduction of enteric methane emissions in ruminants. Limited information exists regarding the effect of feeding GCE on beef palatability. The objective of this study was to evaluate the effect of finishing cattle with a GCE feed additive on retail color, palatability, volatile compounds, and fatty acid profiles of beef steaks and patties. Cattle (n = 19) were supplemented with 0 (CON) or 27g/d GCE for 9 or 12 mos (9MO; 12MO). Treatments enlisted 5 head per each diet and duration-fed combination (except only 4 hd within CON- 12MO). From each animal, strip loin steaks were retained; clods and outside rounds were ground and mixed to generate patties. Consumers (n = 100) evaluated steaks and patties for palatability traits, acceptability, and eating quality. Trained panelists evaluated each sample for 13 beef flavor lexicon attributes and garlic intensity. Volatiles and fatty acid profiles were quantified. Data were analyzed via mixed models using a 2 × 2 treatment structure; treatment comparisons were tested using α = 0.05. Diet and duration-fed interactive effects existed (patties: off-flavor intensity, premium quality level, oxidized, α-linolenic and eicosadienoic fatty acids [FA]; steaks: total percent polyunsaturated FA; P ≤ 0.039), suggesting duration of GCE supplementation impacts beef palatability attributes. Of particular note, trained panelists detected greater (P = 0.013) garlic intensity among GCE steaks and a tendency (P = 0.064) among GCE patties, especially when fed for a longer duration (12MO). Differences existed among descriptive panel attributes, volatile analysis, and fatty acid profiles for diet and duration-fed. Results indicate cattle finished with GCE supplementation produce similar biochemical composition of steaks and patties when compared to a CON diet, though differences in prevalence of off-flavors and perceived overall liking, as well as garlic flavor in beef from GCE-fed cattle, suggest GCE supplementation may impact beef sensory attributes.