Date of this Version
2018 Nebraska Beef Cattle Report. University of Nebraska Extension MP105. Lincoln, NE.
Beef shoulder clods were collected from steers fed one of four finishing diets: no distillers grains and three with distillers grains containing different amounts of oil. Raw ground beef patties were evaluated for changes in objective color, discoloration, and lipid oxidation during simulated retail display (7 days). Cooked beef links in refrigerated (18 days) and frozen storage (198 days) were analyzed for lipid oxidation throughout shelf life. Fatty acid profiles were evaluated in lean, subcutaneous fat, and ground composite samples. All distillers grain diets increased C18:2 and polyunsaturated fatty acids in beef. There were no dietary differences in lipid oxidation throughout shelf life of raw ground beef and cooked beef links and no differences in color characteristics of raw ground beef. Finishing cattle on distillers grains altered fatty acid composition but did not impact shelf life characteristics of raw or cooked ground beef. The amount of oil in the distillers grains did not result in any significant differences in fatty acid profile and shelf life measures.