Department of Agriculture, Nutrition, and Veterinary Sciences, University of Nevada, 1664 N. Virginia St. mail stop 202, Reno, NV 89557, United States; Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil.
Department of Science and Food Technology, Federal University of Santa Maria, 1000 Roraima Av., Santa Maria, RS 97105900, Brazil.
Meat Sci. 2019 Aug;154:119-125. doi: 10.1016/j.meatsci.2019.04.014. Epub 2019 Apr 17.
This research evaluated the effects of different antioxidants on overall quality of beef patties from steers fed distillers grains. Crossbred steers (n = 24) were fed corn, 40% Dry distillers grains plus solubles, or 40% modified distillers grains plus solubles - Dry Matter basis). Patties were made from ground chuck of individual animals and 4 antioxidant treatments were evaluated (CONTROL - no antioxidant, 0.3% ROSEMARY, 0.25% ACEROLA, and 0.6% CITRUS). Diets minimally affected quality attributes. Patties treated with ROSEMARY were shown significant lighter in color than other treatments on day 6. Patties treated with CITRUS were the reddest on days 5 and 6 of display. ACEROLA and CITRUS provided better lipid stability during display when compared to CONTROL and ROSEMARY. Treatment CITRUS reduced APC growth by 2 log when compared to all other treatments (P < 0.01). Although patties treated with CITRUS had higher off-flavor intensity, no effect was observed for overall desirability. Patties treated with 0.6% of CITRUS provided optimal overall quality.
本研究评估了不同抗氧化剂对饲喂酒糟的育肥牛牛肉饼整体质量的影响。杂交肉牛（n=24）饲喂玉米、40%干酒糟及其可溶物或 40%改良酒糟及其可溶物（干物质基础）。馅饼由个体动物的绞碎牛肉制成，评估了 4 种抗氧化剂处理（对照-无抗氧化剂、0.3%迷迭香、0.25%阿西罗拉樱桃和 0.6%柑橘）。日粮对品质特性的影响最小。与其他处理相比，第 6 天用迷迭香处理的馅饼颜色明显更浅。在展示的第 5 和第 6 天，用柑橘处理的馅饼颜色最红。与对照和迷迭香相比，阿西罗拉樱桃和柑橘在展示期间提供了更好的脂质稳定性。与其他所有处理相比，处理 CITRUS 可使 APC 生长减少 2 个对数级（P<0.01）。虽然用柑橘处理的馅饼有更高的异味强度，但对整体可接受性没有影响。用 0.6%的柑橘处理的馅饼提供了最佳的整体质量。
