Effects of different antioxidants on quality of beef patties from steers fed low-moisture distillers grains
| Autor: | José Laerte Nörnberg, Chris R. Calkins, Ana Paula Burin Fruet, A. S. De Mello |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Adult
Male Citrus Antioxidant Animal breeding medicine.medical_treatment Flavour Antioxidants Distillers grains 0404 agricultural biotechnology Food Preservation medicine Animals Humans Dry matter Food science Moisture Plant Extracts Chemistry 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Middle Aged Animal Feed 040401 food science 040201 dairy & animal science Rosmarinus Diet Meat Products Taste Cattle Female Edible Grain Food quality Malpighiaceae Food Science |
| Zdroj: | Meat Science. 154:119-125 |
| ISSN: | 0309-1740 |
| DOI: | 10.1016/j.meatsci.2019.04.014 |
| Popis: | This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (P 0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality. |
| Databáze: | OpenAIRE |
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