Dietary Influence on Lipid Composition and Oxidation of Fresh and Processed Meat Products

by Compart, Kaitlyn Margaret, Ph.D., UNIVERSITY OF MINNESOTA, 2013, 88 pages; 3607889

Abstract:

Two experiments were conducted to evaluate the effects of diet on fresh and processed meat quality in beef. In experiment 1, steers and heifers (n = 48) were assigned randomly to one of four treatment groups and fed individually. Treatments were as follows: steam-flaked corn diet with no modified distillers grains with solubles (MDGS) or glycerin (CON); CON with 35% MDGS (MDGS); CON with 10% glycerin (GLY); and CON with 35% MDGS and 10% glycerin (MDGS/GLY). When cattle reached a mean weight of 590 kg, they were humanely harvested at a commercial abattoir. Strip loins and shoulder clods were removed from the right side of each carcass. Treatment had no effect any specific fatty acid (P > 0.05), vacuum purge loss (P = 0.75), cooking loss (P = 0.40), Warner-Bratzler shear force values (P = 0.94), strip steak L*, a*, or b* values (P > 0.05) or ground beef L*, a*, or b* values (P > 0.05). CON and MDGS had higher values for consumer overall liking and texture liking of strip steaks (P < 0.05). Treatment did not affect flavor liking (P < 0.05).

In experiment 2, shoulder clods and inside rounds from 24 forage-finished steers were ground in groups, divided into five 35 kg batches, and assigned randomly to one of five antioxidant treatments: control (CON); ground wild rice (WR); rosemary extract (ROSE); cherry seed powder (CHERRY); rosemary and pomegranate extract blend (X). Each antioxidant was added at 1% and mixed into a batch for 1 minute. Batches were formed into patties and objective and subject color scores, sensory evaluation, and TBARS were measured. L* and b* did not differ between treatment (P = 0.49 and 0.66, respectively), however inclusion of CHERRY did increase a* values (P = 0.01). Texture liking was decreased with X compared to the WR and CHERRY (P = 0.006. Toughness was decreased with WR (P = 0.03) as compared to X and juiciness increased with the addition of CHERRY (P = 0.003). Overall liking, flavor liking, and off flavor were unaffected by treatment (P = 0.09, 0.07, and 0.06, respectively). TBARS values were lower with the addition of ROSE, CHERRY, and X on d0 than CON (P = 0.0005). WR was also lower on d7 than CON (P <0.0001).

AdvisersRyan B. Cox; Alfredo DiCostanzo
SchoolUNIVERSITY OF MINNESOTA
Source TypeDissertation
SubjectsAnimal sciences
Publication Number3607889

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