Animal Science, Department of
Nebraska Beef Cattle Reports
Date of this Version
2015
Citation
2015 Nebraska Beef Cattle Report, University of Nebraska—Lincoln Extension, MP101.
Abstract
Lipid oxidation of cooked ground beef links made from cattle fed different diets and with different concentrations of added natural antioxidants was compared to evaluate product shelf life. Fatty acid composition was analyzed on raw lean, composite, and fat portions from each shoulder clod. Samples without antioxidants were the most oxidized, with no differences between other antioxidant concentrations throughout frozen storage. An increase in polyunsaturated fatty acids was found in beef when finished on modified distillers grains but did not result in increased oxidation. Therefore, the addition of natural antioxidants was effective at reducing oxidative rancidity regardless of animal diet.
Included in
Large or Food Animal and Equine Medicine Commons, Meat Science Commons, Veterinary Preventive Medicine, Epidemiology, and Public Health Commons
Comments
Copyright © 2015 University of Nebraska.