Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks

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dc.contributor.author LaBrune, H.J.
dc.contributor.author Hachmeister, K.A.
dc.contributor.author Kropf, Donald H.
dc.contributor.author Drouillard, James S.
dc.contributor.author Dikeman, Michael E.
dc.date.accessioned 2010-08-06T20:36:35Z
dc.date.available 2010-08-06T20:36:35Z
dc.date.issued 2010-08-06T20:36:35Z
dc.identifier.uri http://hdl.handle.net/2097/4533
dc.description.abstract Forty-eight ribeye steaks from steers fed diets containing steam-flaked corn (SFC), steam-flaked corn with tallow (SFC/Tallow), or steam-flaked corn with rolled flaxseed (Flax) were used to evaluate the effects of dietary fat on sensory traits, retail display color stability, and fatty acid composition. Steaks from Flax-fed steers had increased deposition of alpha linolenic acid (C18:3n3, an omega-3 fatty acid; P<0.01) and developed a detectable off-flavor (P<0.05) when compared to those of cattle fed SFC and SFC/Tallow. There were no differences in tenderness, juiciness, or flavor intensity (P>0.10) among the three treatments. Steaks from cattle fed SFC retained a desirable color longer than those from cattle fed Flax (P<0.05) which may be attributable to premature lipid oxidation in steaks from cattle fed Flax. This study suggests that altering the fat in the diet may affect flavor and color stability of the meat. Feeding flaxseed can effectively alter composition of carcass tissues to yield beef that is high in omega-3 fatty acids, which may lead to premature lipid oxidation. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Cattlemen’s Day, 2002 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-318-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 890 en_US
dc.subject Beef en_US
dc.subject Flaxseed en_US
dc.subject Omega-3 fatty acids en_US
dc.subject Alpha-linolenic acid en_US
dc.subject Sensory traits en_US
dc.title Effects of tallow and ground flaxseed on sensory and color characteristics of ribeye steaks en_US
dc.type Conference paper en_US
dc.date.published 2002 en_US
dc.citation.epage 78 en_US
dc.citation.spage 75 en_US
dc.description.conference Cattlemen's Day, 2002, Kansas State University, Manhattan, KS, March 1, 2002 en_US
dc.contributor.authoreid jdrouill en_US
dc.contributor.authoreid mdikeman en_US

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