Date of this Version
Aged (7 and 28 days) strip loins (m. Longissimus lumborum) from 90 yearling steers were used to assess the effect of supplemental vitamin E in diets containing wet distillers grains (WDG) with or without distillers solubles on surface discoloration of steaks during retail display. The greatest negative effects occurred as a result of aging, followed by the presence of solubles and then by the level of WDG. As discoloration increased, the importance of vitamin E in reducing discoloration also increased. Feeding WDG diets supplemented with vitamin E mitigates the surface discoloration of aged beef strip loin steaks during retail display.