Effect of Natural Antioxidant Concentration on Lipid Oxidation of Ready-to-Eat Ground Beef Links from Cattle Fed Distillers Grains in Different Phases of Production

Authors

Brandy D. Cleveland, University of Nebraska–LincolnFollow
Joe O. Buntyn, University of Nebraska–Lincoln
Amy L. Redfield Redfield, University of Nebraska–Lincoln
James C. MacDonald, University of Nebraska–LincolnFollow
Galen E. Erickson, University of Nebraska–LincolnFollow
Tommi F. Jones, University of Nebraska–Lincoln
Ty B. Schmidt, University of Nebraska–LincolnFollow
Gary A. Sullivan, University of Nebraska–LincolnFollow

ORCID IDs

Ty B. Schmidt

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 109-110.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Shelf life of cooked ground beef links with no, low, or high concentrations of a blend of natural plant extract antioxidant were compared to evaluate lipid oxidation over time. When no antioxidants were added, samples stored nine days or beyond were more oxidized than the samples with the addition of an antioxidant. No differences in lipid oxidation were observed between 0.13% and 0.20% antioxidant concentrations during similar days of refrigerated storage days. Therefore, the addition of natural antioxidants were effective at reducing oxidative rancidity, regardless the concentration of antioxidant.