Dietary Antioxidants and Beef Tenderness During Retail Display in High O₂

Authors

Lasika S. Senaratne-Lenagala, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Siroj Pokharel Pokharel, University of Nebraska-Lincoln
Amilton S. de Mello Jr., University of Nebraska-LincolnFollow
Martin A. Andersen, University of Nebraska-Lincoln
Stephanie A. Furman, University of Nebraska-LincolnFollow

Date of this Version

2012

Comments

Published in 2012 Beef Cattle Report (2012) p. 124-126. Copyright © 2012 The Board of Regents of the University of Nebraska.

Abstract

Aged (8 and 29 days) strip loins, from cross-bred steers fed dry-rolled corn-based finishing diets containing 0 or 30% wet distillers grains with a synthetic antioxidant blend (AGRADO®PLUS) were packaged in high oxygen modified atmosphere packages (80% O₂:20% CO₂) and studied for decreased tenderness compared to steaks packaged in oxygen-permeable film during retail display. Steaks aged longer and packaged in high oxygen modified atmosphere packages decreased in tenderness, likely due to increased protein oxidation (more carbonyls and less free thiols), during retail display. Feeding AGRADO PLUS tended to decrease tenderness and increased protein oxidation during retail display under high oxygen conditions.