Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

Cattle fed distiller's grains maintain flavor and tenderness of beef

24.10.2008
The availability and use of wet distiller's grains in beef finishing diets continues to increase as the ethanol industry expands, and some Texas AgriLife Research scientists are trying to determine if that will affect consumers' meat purchases.

While much of the research focus has been on the energy value of the distiller's grains relative to the corn it replaces, recent questions have been posed on how they may affect beef quality, said Dr. Jim MacDonald, AgriLife Research ruminant nutritionist.

The concern is based on the premise that replacing corn, which is primarily starch, with distiller's grains, which has essentially no starch, will reduce blood glucose and negatively impact the marbling of beef cuts, MacDonald said.

MacDonald and others conducted a study funded by the $1-per-head beef checkoff, Texas Beef Council, and a cooperative agreement between the U.S. Department of Agriculture-Agriculture Research Service and AgriLife Research.

In the study, 54 steers were fed dry-rolled corn or steam-flaked corn-based finishing rations with or without 35 percent wet distiller's grain, he said. The goal was to determine the effects of the corn processing and the inclusion of distiller's grain on marbling attributes, sensory attributes and shelf-life of beef loins.

The final data indicated that feeding 35 percent wet distiller's grains in both of the finishing diets may decrease the shelf-life of beef, but likely will have little impact on beef taste and quality, MacDonald said.

In the study, a single one-inch thick steak was removed from the 13th rib end of the loin from each animal, MacDonald said. The steaks were vacuum-packaged and aged for 14 days prior to freezing.

Sensory analysis was performed at Texas A&M University with trained panelists. The beef was judged for palatability attributes such as juiciness, tenderness and flavor.

"When you add distiller's grains to steam-flaked corn-based diets, it does not negatively affect palatability attributes," MacDonald said. "In fact, our panel found those steaks with distiller's grains to be slightly more tender."

The results indicate that the corn-processing method affects sensory properties of steaks; but while consistent, the differences were minimal, MacDonald said.

Sensory differences also were detected in steaks from steers fed differing levels of dietary wet distiller's grain plus solubles; however, the differences were slight, MacDonald said. It is unknown if the levels detected by expert, trained sensory panelists would be detected by consumers.

Another finding of this study was that distiller's grain byproducts increased the muscle concentration of linoleic acid, said Dr. Stephen Smith, AgriLife Research professor of animal science at Texas A&M University.

Increasing the concentration of linoleic acid in beef makes it more susceptible to producing a warmed-over flavor if it is stored in the refrigerator after cooking, Smith said.

The addition of distiller's grain byproducts to finishing altered the activity of enzymes important in the deposition of marbling fat also, he said. As a result, beef from cattle fed distiller's grain byproducts was higher in saturated and trans-fatty acids, and lower in the monounsaturated fatty acid, oleic acid, than beef from cattle not fed distiller's grains.

Smith said even though palatability attributes were not affected by distiller's grain byproducts, the composition of the beef changed quite a bit.

Steaks from steers fed distiller's grains may be darker in color and were more susceptible to lipid oxidation after five days of storage, MacDonald said.

But incorporation of wet distiller's grains into steam-flaked corn-based diets does not appear to affect beef quality differently than incorporation into dry-rolled corn-based diets, he said.

These results indicate that feeding wet distiller's grains to feedlot cattle may impact the shelf-life of beef, but likely has minimal effects on beef taste and quality, MacDonald said.

Dr. Jim MacDonald | EurekAlert!
Further information:
http://www.tamu.edu

More articles from Agricultural and Forestry Science:

nachricht Climate change, population growth may lead to open ocean aquaculture
05.10.2017 | Oregon State University

nachricht New machine evaluates soybean at harvest for quality
04.10.2017 | University of Illinois College of Agricultural, Consumer and Environmental Sciences

All articles from Agricultural and Forestry Science >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Neutron star merger directly observed for the first time

University of Maryland researchers contribute to historic detection of gravitational waves and light created by event

On August 17, 2017, at 12:41:04 UTC, scientists made the first direct observation of a merger between two neutron stars--the dense, collapsed cores that remain...

Im Focus: Breaking: the first light from two neutron stars merging

Seven new papers describe the first-ever detection of light from a gravitational wave source. The event, caused by two neutron stars colliding and merging together, was dubbed GW170817 because it sent ripples through space-time that reached Earth on 2017 August 17. Around the world, hundreds of excited astronomers mobilized quickly and were able to observe the event using numerous telescopes, providing a wealth of new data.

Previous detections of gravitational waves have all involved the merger of two black holes, a feat that won the 2017 Nobel Prize in Physics earlier this month....

Im Focus: Smart sensors for efficient processes

Material defects in end products can quickly result in failures in many areas of industry, and have a massive impact on the safe use of their products. This is why, in the field of quality assurance, intelligent, nondestructive sensor systems play a key role. They allow testing components and parts in a rapid and cost-efficient manner without destroying the actual product or changing its surface. Experts from the Fraunhofer IZFP in Saarbrücken will be presenting two exhibits at the Blechexpo in Stuttgart from 7–10 November 2017 that allow fast, reliable, and automated characterization of materials and detection of defects (Hall 5, Booth 5306).

When quality testing uses time-consuming destructive test methods, it can result in enormous costs due to damaging or destroying the products. And given that...

Im Focus: Cold molecules on collision course

Using a new cooling technique MPQ scientists succeed at observing collisions in a dense beam of cold and slow dipolar molecules.

How do chemical reactions proceed at extremely low temperatures? The answer requires the investigation of molecular samples that are cold, dense, and slow at...

Im Focus: Shrinking the proton again!

Scientists from the Max Planck Institute of Quantum Optics, using high precision laser spectroscopy of atomic hydrogen, confirm the surprisingly small value of the proton radius determined from muonic hydrogen.

It was one of the breakthroughs of the year 2010: Laser spectroscopy of muonic hydrogen resulted in a value for the proton charge radius that was significantly...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

ASEAN Member States discuss the future role of renewable energy

17.10.2017 | Event News

World Health Summit 2017: International experts set the course for the future of Global Health

10.10.2017 | Event News

Climate Engineering Conference 2017 Opens in Berlin

10.10.2017 | Event News

 
Latest News

Electrode materials from the microwave oven

19.10.2017 | Materials Sciences

New material for digital memories of the future

19.10.2017 | Materials Sciences

Physics boosts artificial intelligence methods

19.10.2017 | Physics and Astronomy

VideoLinks
B2B-VideoLinks
More VideoLinks >>>