Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

MERAYO, M.; RIZZO, S.A.; ROSSETTI, L.; PIGHIN, DARIO GABRIEL; GRIGIONI, G.

Foods

MDPI

Año: 2022

2304-8158

The aim of this work was to study the effect of finishing diets including distiller grains(DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions,with or without previous aging. For this purpose, beef samples from animals fed with finishing dietsincluding 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retaildisplay conditions, with or without previous aging under vacuum packaging, were evaluated. Thecontent of -tocopherol, -carotene, and lutein in diet samples increased with the level of DG. Beefevaluated at 72 h post-mortem showed greater content of -tocopherol and retinol as the DG levelincreased. Meat color was not affected by DG inclusion, but color parameters decreased with retailconditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactivesubstances (TBARS), independently of the retail display conditions. However, all samples were belowthe threshold associated with rancid aromas and above the a* value related to meat color acceptance.Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preservingthe color, and delaying lipid oxidation in meat samples under the display conditions evaluated.