Stability of vacuum-packed meat from finishing steers fed different inclusion levels of brewer's spent grain

• Published in: Meat science Vol. 147; pp. 155 - 161
• Main Authors: Stefanello, Flávia Santi, Fruet, Ana Paula Burin, Trombetta, Francielle, da Fonseca, Patrícia Alves Franco, dos Santos da Silva, Mariana, Stefanello, Simone, Nörnberg, José Laerte
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-01-2019
• Subjects: Animal Feed - analysis; Animal Feed - microbiology; Animals; Bacterial Load; Beef color; Cattle - physiology; Color; Diet - veterinary; Edible Grain; Food Storage; Lipid oxidation; Lipid Peroxidation; Male; Microbial counts; Muscle Proteins - chemistry; Muscle, Skeletal; Phenolic compounds; Protein oxidation; Red Meat - analysis; Shelf life; Vacuum; Shelf life; Protein oxidation; Microbial counts; Beef color; Phenolic compounds; Lipid oxidation
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2018.09.004

Brewer's spent grain (BSG) as a partial substitute for corn silage (CS) was evaluated in finishing feedlot steers on the lipid, protein, color, and microbiological stability of vacuum-packed meat for 75 days under refrigerated storage. Twenty steers were distributed in four treatments in a completely randomized design with five replicates each: 50% concentrate + 50% CS; + 35% CS + 15% BSG; + 25% CS + 25% BSG; and 15% CS + 35% BSG for 90 days. After the animals were slaughtered and the carcasses cooled, the Longissimus thoracis muscle was collected for analyzes. The lipid and protein oxidation, color parameters and microbiological stability of the beef although not affected by the diets (P > .05) oscillated throughout the storage time (P < .05). BSG can be included in the finishing diets of beef cattle by up to 35% (dry basis) and as a forage source without adverse effects on beef shelf life.