Shelf Life of m. longissimus lumborum from Beef Fed Antioxidants and Wet Distillers Grains

Authors

Lasika S. Senaratne, University of Nebraska-Lincoln
Chris Calkins, University of Nebraska-LincolnFollow
Judson Vasconcelos Vasconcelos, University of Nebraska-LincolnFollow
Amilton S. de Mello, University of Nebraska-LincolnFollow
M. A. Andersen, University of Nebraska-Lincoln
Stephanie A. Furman, University of Nebraska-LincolnFollow
Siroj Pokharel, University of Nebraska-Lincoln

Date of this Version

2011

Comments

Published in 2011 Nebraska Beef Cattle Report. Published by the Agricultural Research Division, University of Nebraska Extension, Institute of Agriculture and Natural Resources, University of Nebraska-Lincoln. Copyright © 2011 The Board of Regents of the University of Nebraska.

Abstract

Crossbred steers (n = 483) were fed dry-rolled corn based finishing dietscontaining 0 or 30% wet distillers grains with the synthetic antioxidants, ethoxyquin and tertiary butyl hydroquinone (AGRADO®PLUS). Synthetic antioxidants reduced lipid and color deterioration of strip steaks at the end of the retail display period under high or atmosphericoxygen packaging conditions.