Wet Distillers Grains Plus Solubles Do Not Increase Liver-like Off-Flavors in Cooked Beef

Authors

Blaine Jenschke, University of Nebraska-Lincoln
Jennie James, University of Nebraska-Lincoln
Kyle Vander Pol, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Terry J. Klopfenstein, University of Nebraska-LincolnFollow

Date of this Version

January 2006

Comments

Published in 2006 Nebraska Beef Cattle Report. Copyright © 2005 The Board of Regents of the University of Nebraska.

Abstract

Crossbred steers fed with varying levels of wet distillers grains to test the incidence of liver-like off-flavors. USDA Choice steaks, when compared to USDA Select, had significantly higher trained sensory muscle fiber tenderness scores, less detectable connective tissue, higher juiciness scores, and more intense off-flavor ratings. USDA Choice steaks had a higher percentage of panelists denote liver-like and metallic off-flavors. Wet distillers grains did not significantly influence off-flavor indicating these by-products can be used to finish cattle without causing detrimental effects on the sensory profile.