Department of Animal Science


Date of this Version

January 2006


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


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.