NEWS
DTN Distillers Grain Weekly Update
Cheryl Anderson DTN Staff Reporter
Fri Jul 24, 2015 12:09 PM CDT

University of Nebraska researchers found the use of antioxidants assists in lowering oxidation and discoloration in cooked beef products from cattle fed distillers grains in a recent feeding trial.

The work was part of a bigger project involving three separate research projects looking at both raw and cooked ground beef, according to Gary Sullivan, assistant professor of meat science at the University of Nebraska-Lincoln.

Distillers grains contain polyunsaturated fatty acids that are more easily oxidized and can affect meat color, so beef from cattle fed DDG tends to discolor more quickly. This has been the subject of a number of ...

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