Lipid Oxidation in Cooked 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

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 107-108.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Ground beef links from cattle fed high or low levels of distillers grains during backgrounding and Sweet Bran^® or modified wet distillers grains in finishing diets were compared to analyze oxidation over time. Ready-to-eat beef links from cattle fed 5 lb/head/day (DM basis) of wet distillers grains during backgrounding had greater oxidative rancidity with extended storage than those from cattle fed 2 lb/head/day (DM basis). Beef links from cattle finished with wet distillers grains oxidized more rapidly than those fed Sweet Bran. Therefore, cooked beef from cattle fed distillers grains during either phase of production (backgrounding or finishing) showed greater oxidative rancidity as well as an increase rate of oxidation.