Impact of feeding de-oiled wet distillers grains plus solubles on beef shelf life.

Research was conducted to determine the effect of feeding de-oiled wet distillers grains plus solubles (WDGS) on beef fatty acid profile, retail shelf life and development of oxidation products during retail display (RD). A total of 336 crossbred yearling steers (initial BW = 351.08 ± 19.

The effects of freezing and thawing rates on tenderness, sensory quality, and retail display of beef subprimals.

The objective of this study was to evaluate processing methods for frozen beef subprimals; the effects of freezing and thawing rates on tenderness, sensory properties, and retail display were evaluated. There were 6 treatments: fresh, never frozen 14 d wet aged (14D); fresh, never frozen 21 d wet aged (21D); blast frozen-fast thawed (BF); blast frozen-slow thawed (BS); conventionally frozen-fast thawed (CF); and conventionally frozen-slow thawed (CS). All frozen beef subprimals were aged for 14 d before freezing.