AI Article Synopsis
- A study compared the shelf-life of beef from Angus steers fed either dried citrus pulp (DCP) or grape pomace (DGP) for 90 days, analyzing antioxidant activity, bacterial load, and oxidation levels post-slaughter.
- Results showed that beef from steers fed DGP had better antioxidant activity and fewer bacterial counts than those fed DCP or the control diet.
- The findings suggest that using grape pomace in cattle feed may serve as a more effective natural preservative for beef compared to dried citrus pulp.
Article Abstract
The shelf-life of beef was compared from 7-months old Angus steers (281 ± 15.4 kg initial body weight) fed 150 g/kg DM dried citrus pulp (DCP) or grape pomace (DGP) for 90 days. The antioxidant activity, bacterial load, and lipid and protein oxidation were evaluated on the longissimus lumborum subjected to air-permeable packaging at days 1, 3, 5, 7 and 9 post-slaughter. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef from steers fed DGP or DCP had higher L* values (P ≤ 0.05) and fewer (P ≤ 0.05) coliform counts than steers fed the control diet. Beef antioxidant activity was DGP > DCP > control (P ≤ 0.05). Beef TBARS and carbonyl contents were DGP < DCP < control (P ≤ 0.05). Overall, antioxidant activity decreased (P ≤ 0.05), while bacterial loads, TBARS and carbonyl contents increased (P ≤ 0.05) during retail display for all diets. Current findings indicate that DGP could be a better natural preservative than DCP when included in beef cattle finishing diets.
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| http://dx.doi.org/10.1016/j.meatsci.2019.108029 | DOI Listing |
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