Effects of essential oils and(or) benzoic acid in beef finishing cattle diets on the fatty acid profile and shelf life stability of ribeye steaks and ground beef

Abstract This study examined the effects of replacing monensin and tylosin with essential oils and/or benzoic acid in finishing cattle diets on beef color stability and lipid oxidation during a simulated retail display period. The longissimus thoracis (LT) and semimembranosus (SM) muscles were obtained from 63 steers that were fed for 98 days on 1 of 5 finishing diets: no additional supplement (CON), monensin/tylosin (M/T), essential oils (EO), benzoic acid (BA), or a combination of essential oils and benzoic acid (COMBO). Instrumental color measured with a Minolta colorimeter and visual discoloration evaluated by two trained panelists were recorded daily for three beef products placed under simulated retail conditions, until a 60% surface discoloration was observed. The three beef products evaluated were LT steaks, and two types of ground beef patties manufactured with the SM muscles (lean – no additional fat and regular – 25% added fat). The thiobarbituric acid reactive substances (TBARS) assay was used before and after the shelf life display to determine the degree of lipid oxidation for products during the display. Data were analyzed as a randomized complete block design with the GLIMMIX procedure of SAS using repeated measures. Results indicated a treatment by day interaction (P < 0.0001) for visual discoloration and instrumental color of all three products. At the end of the display period, products from the COMBO diet had on average the least amount of visual discoloration and the greatest a* (redness) value, while the CON steaks and M/T ground beef had the most discoloration and the lowest a* values. TBARS values at d 0 and d 7 did not differ (P > 0.23) among treatments for all three products. Overall, supplemental ingredients in feed did not affect the color and degree of lipid oxidation of steaks and ground beef to a level deemed detrimental.

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PSVII-7 Fatty acid profile is not affected by feeding finishing cattle essential oils and/or benzoic acid

Journal of Animal Science ◽

10.1093/jas/skaa054.294 ◽

2020 ◽

Vol 98 (Supplement_3) ◽

pp. 166-166

Author(s):

Lydia M Wang ◽

Benjamin M Bohrer

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Essential Oil ◽

Benzoic Acid ◽

Essential Oils ◽

Fatty Acid Profile ◽

Subcutaneous Fat ◽

Finishing Diets ◽

Finishing Steers ◽

Oil Blend

Abstract Fatty acid profile of beef subcutaneous fat was evaluated in two separate studies where blends of essential oils and/or benzoic acid were fed to finishing steers. Study 1 had sixty-eight finishing steers that were fed 1 of 5 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1 (Victus Liv, DSM Nutritional Products), benzoic acid (VevoVitall, DSM Nutritional Products), or a combination of essential oil blend #1 and benzoic acid. Study 2 had seventy-six finishing steers that were fed 1 of 7 finishing diets: no additional supplement, monensin/tylosin, essential oil blend #1, essential oil blend #2 (Fortissa Fit 45, Provimi Canada), benzoic acid, a combination of essential oil blend #1 and benzoic acid, or a combination of essential oil blend #2 and benzoic acid. All feed additives were supplemented according to manufacturer instructions, which were 33 mg/kg of monensin, 11 mg/kg of tylosin, 1 g/steer/day of essential oil blend #1, 4 g/steer/day of essential oil blend #2, and 0.5% inclusion level (on a DM basis) of benzoic acid. Fatty acid profile was determined on a 4 cm × 1 cm × 1 cm sample of subcutaneous fat from the 12th rib location of each steer. Fatty acid methyl esters were used to identify and quantify individual fatty acids using gas chromatography. Data were analyzed separately for the two studies, using a RCBD with fixed effect of treatment, and random effects of block (allocation weight of the steers) and the interaction of treatment and block. Total saturated fatty acids (SFA), total monounsaturated fatty acids (MUFA), total polyunsaturated fatty acids (PUFA), MUFA:SFA, PUFA:SFA, and n6:n3 were not different (P > 0.09) between treatments for either study. Overall, it was concluded that supplementation of essential oils and/or benzoic acid did not affect fatty acid profile of beef subcutaneous fat.

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Effects of Replacing Antibiotics in Finishing Cattle Diets with Plant-Based Additives on Meat Quality and Sensory Attributes

Meat and Muscle Biology ◽

10.22175/mmb.10840 ◽

2019 ◽

Vol 3 (2) ◽

Author(s):

L. M. Wang ◽

B. M. Bohrer

Keyword(s):

Benzoic Acid ◽

Essential Oils ◽

Meat Quality ◽

Fixed Effects ◽

Cooking Loss ◽

Post Mortem ◽

Finishing Cattle ◽

Flavor Intensity ◽

Beef Flavor ◽

Off Flavors

ObjectivesLimited research has investigated the effects of plant-based additives fed to feedlot cattle beyond cattle growth performance and carcass characteristics. Thus, the objective of this study was to investigate the effects of feeding antibiotic supplements versus essential oils and/or benzoic acid to finishing cattle on meat quality and sensory attributes of the longissimus thoracis (LT) muscle.Materials and MethodsCrossbred steers (N = 63) were placed into 3 blocks based on initial weight. Within each block, 1 of 5 treatments were randomly applied using an Insentec feeding system for 98 d: (1) control (CON) diet (no supplement); (2) monensin/tylosin (M/T) diet (monensin supplemented at 33 mg/kg on dry matter (DM) basis; tylosin supplemented at 11 mg/kg on DM basis); (3) essential oils (EO) diet (supplemented at 1.0 g/steer/day); (4) benzoic acid (BA) diet (supplemented at 0.5% on DM basis); and (5) combination (COMBO) diet (essential oils supplemented at 1.0 g/steer/day and benzoic acid supplemented at 0.5% on DM basis). Beef rib (IMPS#107) sections from the right side of carcasses were collected from a commercial processing facility and transported to the U of Guelph meat science laboratory and processed into 2.54 cm LT steaks. pH and objective color were collected for the LT steaks at 6 d post-mortem. Samples for cooking loss and shear force were aged for 7 d and 14 d post-mortem. Samples for sensory were aged for 7 d post-mortem. Duplicate 5 to 6 g homogeneously blended LT samples were analyzed for moisture content by forced-air convection oven drying at 100°C for 24 h (Method 950.46, AOAC. Lipid content of the dried samples were determined by Soxhlet extraction with petroleum ether, followed by 24 h of oven drying at 100°C. Cooking loss was measured after cooking samples to an internal temperature of 72°C. Warner-Bratzler shear force (WBSF) was measured on 1.3 cm diameter cores that were cut parallel to muscle fibers. Meat quality results were analyzed as a randomized complete block design (RCBD) with fixed effects of treatment, block and their interaction using PROC GLIMMIX of SAS. For sensory analysis, 8 highly trained panelists evaluated the tenderness, juiciness, chewiness, beef flavor intensity, and off-flavor intensity of steaks using a 15-cm line scale. Each steak was cooked to 68°C and served to each panelist as two 1-cm cubes. Results were analyzed as a RCBD with the fixed effects of treatment, panelist, and their interaction and the random effect of session.ResultsThere were no significant differences (P > 0.07) among treatments in this study for pH, objective color, % moisture, WBSF, or cooking loss of LT samples. Ribeye from the CON diet had significantly less % crude fat (P = 0.05) compared to other treatments. There was an effect of diet on the tenderness, chewiness, juiciness and beef flavor intensity of steaks as determined by the panelist. Specifically, CON and COMBO steaks were tougher, chewier and less juicy. All steaks had strong beef flavor, especially the BA steaks. Off-flavors were barely detectable.ConclusionResults showed that EO and BA when fed to finishing cattle do not affect meat quality. Trained panelists reported steaks in the M/T, EO, and BA diet were tender, juicier, and had stronger beef flavors. Potential off-flavors and off-aromas in finishing feed did not translate to beef products.

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Improving Shelf Life of Roasted and Salted Inshell Peanuts Using High Oleic Fatty Acid Chemistry

Peanut Science ◽

10.3146/pnut.31.1.0009 ◽

2004 ◽

Vol 31 (1) ◽

pp. 40-45 ◽

Cited By ~ 29

Author(s):

R. W. Mozingo ◽

S. F. O'Keefe ◽

T. H. Sanders ◽

K. W. Hendrix

Keyword(s):

Fatty Acid ◽

Shelf Life ◽

Oxygen Barrier ◽

Consumer Complaint ◽

High Oleic ◽

A Value ◽

Arachis Hypogaea L ◽

Shelf Life Stability ◽

High Oleic Peanuts ◽

Life Evaluations

Abstract Major markets for the large-seeded virginia-type peanut (Arachis hypogaea L.) include roasted inshell and salted inshell products with short shelf life being a common consumer complaint. Unlike many other peanut products, it is not economically possible to package these inshell peanuts in nitrogen flushed, oxygen barrier bags. A number of studies have shown that roasted runner-type peanuts with high contents of oleic fatty acid have improved oxidative stability and longer shelf life. A large-seeded, virginia-type peanut cultivar (AgraTech VC-2) with the high oleic trait has been released but no information is available on its shelf life stability. Therefore, this high oleic cultivar and the normal oleic cultivar VA 98R from the 2000 and 2001 crop were used for shelf life evaluations. Peanuts were sized into the fancy inshell grade for roasted inshell and salted inshell products. Peroxide value (PV) results for the roasted inshell peanuts indicated that normal oleic fatty acid (50% range) peanuts reached a PV of 20 meq/kg by the end of 4 wk of storage. On the other hand, the high oleic fatty acid (80% range) peanuts did not reach a value of 20 meq/kg until approximately 32 wk. When salted inshell the normal oleic peanuts exceed a PV of 20 meq/kg before the 2nd wk, whereas the high oleic peanuts still had not reached a PV of 20 meq/kg after 40 wk of storage. These results show a significant advantage of high oleic peanuts for extending shelf life of large-seeded, virginia-type peanuts for either roasted or salted inshell processing.

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Consumer sensory evaluation, fatty acid composition, and shelf-life of ground beef with subcutaneous fat trimmings from different carcass locations

Meat Science ◽

10.1016/j.meatsci.2015.01.014 ◽

2015 ◽

Vol 104 ◽

pp. 30-36 ◽

Cited By ~ 28

Author(s):

Chris R. Kerth ◽

Amanda L. Harbison ◽

Stephen B. Smith ◽

Rhonda K. Miller

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Shelf Life ◽

Sensory Evaluation ◽

Acid Composition ◽

Subcutaneous Fat ◽

Ground Beef

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Effects of essential oils on performance, egg quality, nutrient digestibility and yolk fatty acid profile in laying hens

Animal Nutrition ◽

10.1016/j.aninu.2017.03.005 ◽

2017 ◽

Vol 3 (2) ◽

pp. 127-131 ◽

Cited By ~ 16

Author(s):

Xuemei Ding ◽

Yang Yu ◽

Zhuowei Su ◽

Keying Zhang

Keyword(s):

Fatty Acid ◽

Essential Oils ◽

Fatty Acid Profile ◽

Laying Hens ◽

Egg Quality ◽

Nutrient Digestibility

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Effects of dose and administration form of rosemary essential oils on meat quality and fatty acid profile of lamb

Small Ruminant Research ◽

10.1016/j.smallrumres.2017.10.007 ◽

2018 ◽

Vol 158 ◽

pp. 62-68 ◽

Cited By ~ 17

Author(s):

S. Smeti ◽

H. Hajji ◽

I. Mekki ◽

M. Mahouachi ◽

N. Atti

Keyword(s):

Fatty Acid ◽

Essential Oils ◽

Meat Quality ◽

Fatty Acid Profile

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Combined Effect of Natural Essential Oils, Modified Atmosphere Packaging, and Gamma Radiation on the Microbial Growth on Ground Beef

Journal of Food Protection ◽

10.4315/0362-028x-71.6.1237 ◽

2008 ◽

Vol 71 (6) ◽

pp. 1237-1243 ◽

Cited By ~ 28

Author(s):

M. TURGIS ◽

J. HAN ◽

J. BORSA ◽

M. LACROIX

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Essential Oils ◽

Shelf Life ◽

Pathogenic Bacteria ◽

Combined Treatment ◽

Modified Atmosphere Packaging ◽

Ground Beef ◽

Aerobic Bacteria ◽

Modified Atmosphere

Selected Chinese cinnamon, Spanish oregano, and mustard essential oils (EOs) were used in combination with irradiation to evaluate their ability to eliminate pathogenic bacteria and extend the shelf life of medium-fat-content ground beef (23% fat). Shelf life was defined as the time when the total bacterial count reached 107 CFU/g. The shelf life of ground beef was determined for 28 days at 4°C after treatment with EOs. The concentrations of EOs were predetermined such that sensory properties of cooked meat were maintained: 0.025% Spanish oregano, 0.025% Chinese cinnamon, and 0.075% mustard. Ground beef samples containing EOs were then packaged under air or a modified atmosphere and irradiated at 1.5 kGy. Ground beef samples (10 g) were taken during the storage period for enumeration of total mesophilic aerobic bacteria, Escherichia coli, Salmonella, total coliforms, lactic acid bacteria, and Pseudomonas. Mustard EO was the most efficient for reducing the total mesophilic aerobic bacteria and eliminating pathogenic bacteria. Irradiation alone completely inhibited the growth of total mesophilic aerobic and pathogenic bacteria. The combination of irradiation and EOs was better for reducing lactic acid bacteria (mustard and cinnamon EOs) and Pseudomonas (oregano and mustard EOs). The best combined treatment for extending the shelf life of ground beef for up to 28 days was EO plus irradiation (1.5 kGy) and modified atmosphere packaging.

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