Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage

Fresh ground beef patties with (1) no antioxidant (control), (2) 0.02% butylated hydroxyanisole/butylated hydroxytoluene (BHA/BHT), (3) 3% dried plum puree, or (4) 0.25% rosemary extract were aerobically packaged, irradiated at target doses of 0, 1.5, or 2.0 kGy (1.7 and 2.3 kGy actual doses), and stored at C. The samples were evaluated for lipid oxidation on 0, 3, 7, 14, 21, and 28 days of storage after irradiation. When compared to the control, all antioxidant treatments were effective in retarding () irradiation-induced lipid oxidation during storage as determined by 2-thiobarbituric acid reactive substances (TBARs) values. Rosemary extracts had the same antioxidant effect () as BHA/BHT in irradiated and nonirradiated beef patties, followed by the dried plum puree treatment. Irradiation increased TBARs values, but no differences were noted in oxidation between irradiation dose levels.

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Feeding wet distillers grains plus solubles contributes to sarcoplasmic reticulum membrane instability

Animal Production Science ◽

10.1071/an16784 ◽

2018 ◽

Vol 58 (12) ◽

pp. 2215 ◽

Cited By ~ 3

Author(s):

M. D. Chao ◽

K. I. Domenech-Perez ◽

L. S. Senaratne-Lenagala ◽

C. R. Calkins

Keyword(s):

Fatty Acid ◽

Sarcoplasmic Reticulum ◽

Lipid Oxidation ◽

Neutral Lipid ◽

Sarcomere Length ◽

Membrane Integrity ◽

Distillers Grains ◽

Free Calcium ◽

Post Mortem ◽

Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) increases polyunsaturated fatty acid (PUFA) levels in beef. It was hypothesised that WDGS in feedlot diets increases PUFA concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid intracellular calcium leakage and improved tenderness. The objective of this study was to evaluate this hypothesis. Ninety-six crossbred steers were fed either a corn-based diet with 0% WDGS or 50% WDGS. Fifteen strip loins per treatment were collected, fabricated into steaks, aged and placed under retail display conditions. Steaks were used to measure tenderness, proteolysis, free calcium concentrations, lipid oxidation, sarcomere length and SR membrane fatty acid, phospholipid lipid, neutral lipid and total lipid profiles. Compared with steaks from steers fed 0% WDGS, steaks from steers fed 50% WDGS were more tender (P < 0.05) and had greater (P < 0.05) free calcium concentrations early post-mortem. Feeding 50% WDGS also tended to increase (P < 0.10) total PUFA concentrations, decrease (P < 0.10) total phospholipid concentration and increase (P < 0.10) total neutral lipid concentration for SR membrane. Steaks from steers fed 0% WDGS had greater (P < 0.05) lipid oxidation (TBARS values) than steaks from steers fed 50% WDGS after extended aging. Although differences in tenderness between the two treatments were detected, there were no corresponding differences (P > 0.10) in sarcomere length or proteolysis. This study showed that feeding WDGS may increase tenderness, possibly by increasing free calcium in muscle early post-mortem. However, the true mechanism that contributes to these differences is still unclear.

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111 Effect of oil source, cooking method, and storage time on lipid oxidation in ground beef patties from Nellore cattle

Journal of Animal Science ◽

10.2527/asasann.2017.111 ◽

2017 ◽

Vol 95 (suppl_4) ◽

pp. 55-55

Author(s):

A. R. Cabral ◽

F. S. Costa ◽

M. E. Groto ◽

A. S. C. Pereira ◽

S. L. Silva

Keyword(s):

Lipid Oxidation ◽

Storage Time ◽

Ground Beef ◽

Cooking Method ◽

Beef Patties ◽

Nellore Cattle ◽

Oil Source ◽

And Storage

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Conjugated Linoleic Acid Reduces Lipid Oxidation in Aerobically Stored, Cooked Ground Beef Patties

Journal of Food Science ◽

10.1111/j.1365-2621.2004.tb09895.x ◽

2004 ◽

Vol 69 (8) ◽

pp. S306-S309 ◽

Cited By ~ 18

Author(s):

S.H. Chae ◽

J.T. Keeton ◽

S.B. Smith

Keyword(s):

Linoleic Acid ◽

Lipid Oxidation ◽

Conjugated Linoleic Acid ◽

Ground Beef ◽

Beef Patties

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The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties

Meat Science ◽

10.1016/j.meatsci.2005.02.017 ◽

2005 ◽

Vol 70 (4) ◽

pp. 683-689 ◽

Cited By ~ 70

Author(s):

S. Lee ◽

E.A. Decker ◽

C. Faustman ◽

R.A. Mancini

Keyword(s):

Lipid Oxidation ◽

Ground Beef ◽

Beef Patties

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Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties

Journal of Agricultural and Food Chemistry ◽

10.1021/jf980233y ◽

1998 ◽

Vol 46 (12) ◽

pp. 4891-4897 ◽

Cited By ~ 88

Author(s):

Caroline Britt ◽

Enayat A. Gomaa ◽

J. Ian Gray ◽

Alden M. Booren

Keyword(s):

Lipid Oxidation ◽

Aromatic Amine ◽

Ground Beef ◽

Heterocyclic Aromatic Amine ◽

Beef Patties

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Effects of dietary antioxidant supplementation of steers finished with 30% wet distillers grains plus solubles on fatty acid profiles and display life of strip loins

Animal Production Science ◽

10.1071/an16719 ◽

2018 ◽

Vol 58 (10) ◽

pp. 1949 ◽

Cited By ~ 4

Author(s):

M. D. Chao ◽

K. I. Domenech-Pérez ◽

H. R. Voegele ◽

E. K. Kunze ◽

C. R. Calkins

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Lipid Oxidation ◽

Shelf Life ◽

Distillers Grains ◽

Fatty Acid Profiles ◽

Dietary Antioxidant ◽

Retail Display ◽

Wet Distillers Grains

Feeding wet distillers grains plus solubles (WDGS) in beef feedlot diets increases beef polyunsaturated fatty acids (PUFA) concentration and decreases shelf-life; whereas feeding antioxidants like vitamin E and Agrado-Plus (AG; an ethoxyquin and tert-Butylhydroquinone mixture) mitigates such effects. The objective of this study was to evaluate shelf-life of beef from steers supplemented with WDGS and different antioxidants. One hundred and sixty steers were finished on a corn-based diet with 0% WDGS or 30% WDGS and four antioxidant treatments (no supplementation; vitamin E only; AG only; vitamin E + AG). Ten strip loins from each treatment were collected, aged, cut into steaks, and placed under retail display (2 ± 2°C). During retail display, steaks were evaluated daily for objective colour and subjective discolouration. After retail display, steaks were used to measure lipid oxidation, muscle fatty acids, and vitamin E and ethoxyquin concentrations. Feeding 30% WDGS increased total PUFA in beef when compared with beef from steers fed 0% WDGS (P < 0.05). Supplementing vitamin E or vitamin E + AG was effective in decreasing myoglobin and lipid oxidation in steaks from steers fed 0% or 30% WDGS after retail display (P < 0.01). Supplementation of vitamin E or AG also increased (P < 0.01) muscle tissue vitamin E or ethoxyquin levels, respectively, compared with the diets without vitamin E or AG supplementation. The inclusion of 30% WDGS altered beef fatty acid profiles, but did not promote lipid and myoglobin oxidation compared with the 0% WDGS diet. Feeding vitamin E was effective, whereas supplementing AG had minor effects in decreasing myoglobin and lipid oxidation in steaks from both diet.

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The Relationship between Lipid Content in Ground Beef Patties with Rate of Discoloration and Lipid Oxidation during Simulated Retail Display

Foods ◽

10.3390/foods10091982 ◽

2021 ◽

Vol 10 (9) ◽

pp. 1982

Author(s):

Yifei Wang ◽

Rubén Domínguez ◽

José M. Lorenzo ◽

Benjamin M. Bohrer

Keyword(s):

Fatty Acid Composition ◽

Fatty Acid ◽

Lipid Oxidation ◽

Acid Composition ◽

Lipid Content ◽

Subcutaneous Fat ◽

Ground Beef ◽

Instrumental Color ◽

Beef Patties ◽

Retail Display

The relationships between the lipid content, lipid oxidation, and discoloration rate of ground beef during a simulated retail display were characterized in this study. A total of 276 batches of ground beef were manufactured with inside rounds and subcutaneous fat from 138 beef carcasses at different targeted levels of lean:fat. There was a total of four different targeted grind levels during the manufacture of the ground beef, and the lipid content for the samples used in this study ranged from 2% to 32% total lipid. Fatty acid composition was determined based on subcutaneous fat, whereas the proximate composition of moisture and total lipids, instrumental color, visual discoloration, and lipid oxidation measured as thiobarbituric acid reactive substances were evaluated on ground beef patties during 7 days of simulated retail at 4 °C display under LED lights. Analysis for the correlation and the creation of linear regression models indicated that lipid content played a more critical role in the discoloration rate compared to lipid oxidation and fatty acid composition. Lipid oxidation could be more reliably predicted by lipid content and instrumental color compared to visual discoloration. Overall, ground beef formulated with greater lipid content is expected to experience greater rates of lipid oxidation and discoloration during retail display.

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