Color and lipid stability of dry aged beef during retail display.

The objective of this study was to determine color and lipid stability of steaks from dry-aged beef loins over 7 d of retail display (RD). Sixteen boneless strip loins were assigned to one of four treatments: wet-aging, dry aging at 50% relative humidity (RH), dry aging at 70% RH, or dry aging at 85% RH and aged for 42 days at 2 °C. Dry aging of beef resulted in decreased lightness (L*), redness (a*), and yellowness (b*) values and increased lipid oxidation compared to wet-aged counterparts (P < 0.

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach.

The objective of this study was to evaluate the association between oxidative damage to proteins (represented by protein carbonylation) and beef tenderness. Three experimental groups were selected by shear force (SF): tender (38.2 ± 2.

Effects of dietary fat source on beef strip loin steak display life.

The effects of feeding different dietary fat sources with modified distillers grains plus solubles (MDGS) on beef display life were evaluated. Steers (n = 256) were fed for 134 d on either a corn, 40% full-fat MDGS, 40% de-oiled MDGS, or 38% de-oiled MDGS plus 2% corn oil diet. Twenty-four United States Department of Agriculture Choice carcasses (3 head/pen) were randomly selected within each dietary treatment and strip loins were collected and aged for 2, 9, 16, or 23 d.