Shelf Life of Cooked Ground Beef Patties From Cattle Fed Wet Distillers Grains with Solubles

Authors

Nathan T. Dierks, University of Nebraska–Lincoln
Tommi F. Jones, University of Nebraska–Lincoln
Kimberly A. Varnold Varnold, University of Nebraska–Lincoln
Derek J. Schroeder, University of Nebraska–Lincoln
Amy L. Redfield, University of Nebraska–Lincoln
Gary A. Sullivan, University of Nebraska–LincolnFollow

Date of this Version

2014

Citation

2014 Nebraska Beef Cattle Report, UNL Extension MP99, pp. 103-104.

Comments

Copyright © 2014 University of Nebraska.

Abstract

Cattle were grazed without or with energy supplementation of wet distillers grains with solubles (WDGS) during backgrounding, and were finished on a corn-based diet with or without 35% WDGS. Ground beef patties were made from shoulder clods, cooked, and stored in a refrigerated or frozen state. Cattle supplemented with WDGS had greater lipid oxidation in cooked ground beef patties regardless of finishing diet or storage type.