Date of this Version
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.