Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain

Autor:	Simone Stefanello, Flávia Santi Stefanello, Patrícia Alves Franco da Fonseca, Ana Paula Burin Fruet, José Laerte Nörnberg, Mariana dos Santos da Silva, F. Trombetta
Rok vydání:	2017
Předmět:	Male Vacuum Chemistry Silage Cold storage Color Muscle Proteins Beef cattle Shelf life Protein oxidation Animal Feed Bacterial Load Diet Red Meat Animal science Lipid oxidation Fodder Food Storage Feedlot Animals Cattle Lipid Peroxidation Edible Grain Muscle Skeletal Food Science
Zdroj:	Meat science. 147
ISSN:	1873-4138
Popis:	Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3aba74caad23d0bd65aca1fd9bbe6a94 https://pubmed.ncbi.nlm.nih.gov/30253261 Zobrazit plný text záznamu Full Text from ScienceDirect