Low-fat Wet Distillers Grains and Beef Quality

A low-fat (4.72%) wet distillers grain (LFWDG) diet was compared to a traditional wet distillers grain with solubles (WDGS) diet and a corn-based diet. All wet distillers diets increased polyunsaturated fatty acids in comparison to the control. The LFWDG diet caused greater oxidative rancidity and had a decreased shelf life; however, there was no change in sensory properties. The LFWDG diet evaluated in this study caused decreased oxidative stability of the muscle compared to the TWDGS and the control diets

Condensed Distillers Solubles and Beef Shelf Life

Condensed distillers solubles were fed to cattle at 0, 9, 18, 27, or 36% inclusion. There were no effects on objective steak color, subjective discoloration, Warner-Bratzler shear force, moisture content, fat content, or oxidation values. Diet did not affect polyunsaturated fatty acid levels in meat, but the control diet had higher total unsaturated fatty acids and monounsaturated fatty acids than all other treatments. Feeding condensed distillers solubles to cattle has no detrimental effects on shelf life

Subprimal Freezing and Thawing Rates Affect Beef at Retail

Ribeye, strip loin and top sirloin butt subprimals were either fast or slow frozen and then fast or slow thawed. Steaks were cut, placed in retail display for 8 days, and compared to fresh-never-frozen product for retail color and purge loss. Thaw purge loss was higher for slow thawed subprimals, with fast thawed product having the greatest purge loss during display. Overall, total purge loss was roughly 2-5% higher for all slow thawed products. Color data indicated frozen-thawed beef subprimals are comparable to fresh-never-frozen subprimals in color stability during day 1-4 of retail display. Total purge loss was increased for slow thawed subprimals; freezing rate had minimal effects on retail quality

Effects of Freezing and Thawing Rates on Tenderness and Sensory Quality of Beef Subprimals

Beef ribeye rolls, strip loins, and top sirloin butts were aged for 14 days and then blast or conventionally frozen and slow or fast thawed, or were fresh, never frozen and aged for 14 days or 21 days (n = 270). Thawing method affected purge loss and tenderness, and freezing method had a minimal effect. Neither freezing nor thawing methods had an effect on sensory tenderness, and minimal effects on the other sensory attributes. It is possible to freeze and thaw beef subprimals and for the meat to be comparable in tenderness and sensory attributes to fresh, never frozen meat