Wet Distillers Grains Plus Solubles Affect Lipid Oxidation and Objective Color of Beef Steaks

Authors

Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Blaine E. Jenschke, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow

Date of this Version

January 2008

Comments

Published in 2008 Nebraska Beef Cattle Report. Copyright © 2007 The Board of Regents of the University of Nebraska.

Abstract

Strip loins (M. Longissimus lum¬borum), tenderloins (M. Psoas major) and top blades (M. Infraspinatus) from 48 calf-fed, crossbred steer carcasses, were used to test the effects of wet distillers grains plus solubles finishing diets on beef shelf life. After 7-day display, inclusion of wet distillers grains plus solubles in the diet caused higher levels of oxidation on top blades and strip loins and negative effects on color of top blade and tenderloin steaks after 3 days of retail display.