Wet Distillers Grains Diets Supplemented with Vitamin E Affect Sensory Attributes of Beef m. longissimus lumborum

Authors

• Lasika S. Senaratne, University of Nebraska-LincolnFollow
• Chris R. Calkins, University of Nebraska-LincolnFollow
• Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
• Galen E. Erickson, University of Nebraska-LincolnFollow

Date of this Version

2010

Comments

Published in 2009 Nebraska Beef Cattle Report (Lincoln, NE: December, 2008). Copyright © 2008 The Board of Regents of the University of Nebraska.

Abstract

The effects of feeding 0% or 40% wet distillers grains plus distillers solubles (WDGS) with or without vitamin E (E) supplementation on sensory attributes (tenderness, juiciness, connective tissue content, and off-flavor intensity) of 7-day and 28-day aged beef strip steaks during retail display were investigated by a trained panel. Feeding WDGS or E did not influence tenderness, juiciness, or connective tissue ratings. However, feeding WDGS significantly increased the off-flavor intensity of 7-day aged beef following retail display. Feeding WDGS increased the incidence of livery off-flavor. The protective ability of vitamin E supplementation against livery flavor production was significant in beef aged 28 days. Therefore, feeding WDGS increased livery and off-flavor intensities and vitamin E supplementation helped to reduce livery flavor when steaks were aged for 28 days.