RESUMEN
This study evaluated the effects of muscle and dietary treatments including CORN, dry distillers grains (DDGS), and modified distillers grains (MDGS) on fatty acid (FA) deposition in two novel value-added beef cuts (Petite Tender - M. teres major - TM, and Flat Iron - M. infraspinatus - INF). Crossbred steers were randomly assigned to one of three dietary treatments (CORN, 40% of DDGS with 8%-12% of moisture, and 40% of MDGS with 45%-55% of moisture - DM basis) and fed for 190 days. The TM muscle had higher concentrations of ω6 FAs and polyunsaturated fatty acids (PUFA) when compared to INF. Beef fed CORN showed greater C16:0 and lower C18:0 values when compared to beef fed distillers grains (DGS). Beef fed DDGS had higher concentrations of ω6 FAs when compared to MDGS. Different moisture levels only affected FAs containing 14, 16, and 17 carbons. Different muscles, diets, and moisture levels of DGS affected the deposition of FAs in the lean.
RESUMEN
The tannin extract of Quebracho Colorado wood (Schinopsis balansae and Schinopsis lorentzii) is rich in proanthocyanidins with demonstrated powerful scavenging activity against free radicals. Currently, this extract is used in the wine industry to improve sensory attributes, stabilize color, and act as a redox buffer. In this study, we hypothesized that condensed tannins from Quebracho Colorado wood could be incorporated into beef patties as a natural antioxidant source to improve shelf life. Patties formulated with tannin extract (0, 0.5%, 1%, and 1.5%) were evaluated for instrumental color, lipid oxidation, and sensory attributes. Patties were displayed under refrigerated aerobic conditions (PVC film) for 6 days for color and lipid oxidation analysis. For sensory analysis, patties were frozen immediately after formulation. Control (0%) samples were redder than samples formulated with 1.5% tannin during the first 4 days of display. For b*, samples formulated with 1.5% tannin were predominantly yellower during display. After day 4, chroma values were higher in samples formulated with 1.5% tannin. The inclusion of tannin extract improved lipid stability, however, levels above 0.5% decreased tenderness, softness, juiciness, and overall desirability of patties.