Effect of Poultry Fat Addition to Finishing Rations on Beef Quality During Retail Display and Sensory Panel Evaluations

摘要

A 112-d finishing study was initiated to determine the effects of type of fat (poultry or tallow) on retail display and trained sensory panel evaluations of beef longissimus muscle (LM). Steers fed either a control finishing diet devoid of added fat or the control diet formulated with 4 beef tallow or poultry fat were harvested at a commercial beef packing plant. Wholesale, bone-in ribs were collected during carcass fabrication, and 1-in thick, boneless LM steaks were cut, weighed, placed on foam trays with an absorbent pad, and overwrapped with PVC film for display (deluxe warm white light; 1600 Ix) in chest-type display cases (34 deg F). Two additional 1-in thick steaks were vacuum packaged and transported to Kansas State University for trained sensory panel analysis of cooked beef palatability. On d 1, 3, 5, and 7 of display, a three-person panel scored steak discoloration. Thiobarbituric acid reactive substances (TBARS) were measured on d 0 and 7 of display. Beef became less red (lower a value; P 0.10) appreciable effect on the development of oxidative rancidity. Furthermore, diet had no effect (P > 0.10) on panel evaluations of cooked beef tenderness, juiciness, or flavor. Results of the present study indicated that replacing beef tallow with poultry fat in cattle finishing diets had no detrimental effects on beef quality during retail display or on beef palatability.