Effect of Feeding Dried De-oiled Distillers Grains and Addition of Postmortem Antioxidants on Ground Beef Shelf Life

Authors

Jenae C. Martin, University of Nebraska-Lincoln
Brandy D. Cleveland, University of Nebraska-LincolnFollow
Tommi F. Jones Jones, University of Nebraska-LincolnFollow
Jim C. MacDonald, University of Nebraska-LincolnFollow
Gary Sullivan, University of Nebraska-LincolnFollow

Date of this Version

2016

Citation

2016 Nebraska Beef Cattle Reports

Comments

© The Board Regents of the University of Nebraska. All rights reserved.

Abstract

Ground beef patties from cattle fed either corn based diets with no distillers grains (control) or dried, de-oiled distillers grains (DDDG) during the finishing phase were compared to analyze color stability during retail display. As display time increased, patties with added antioxidant had less discoloration than those without antioxidant. Patties from cattle fed DDDG had the greatest discoloration when no antioxidant was included. Both raw and cooked ground beef from cattle fed DDDG had increased lipid oxidation towards the end of display than beef from corn- finished cattle. Furthermore, corn-finished cattle had lower concentrations of C18:2 in both composite and subcutaneous fat samples. Finishing cattle on DDDG resulted in reduced shelf life in raw and cooked ground beef. Th e addition of antioxidants to raw ground beef improved color stability regardless of diet.