title: Tasco supplementation: effects on carcass characteristics, sensory attributes, and retail display shelf-life.
abstract: Two hundred crossbred cattle (Bos indicus x Bos taurus) were supplemented with 2% Tasco (Ascophyllum nodosum) in a commercial finishing facility to evaluate marbling score, USDA quality grade, sensory traits, and retail display shelf life. Treatment animals (n = 100) received a steam-rolled corn (Zea mays)-based diet containing 2% Tasco meal (DM basis), for 14 d beginning at d 45 of the finishing period and again 14 d before slaughter. Control animals (n = 100) received a steam-rolled corn (Zea mays)-based diet without Tasco at identical feeding periods. Carcasses from Tasco-fed cattle exhibited greater marbling scores (P = 0.003) than controls. There were no treatment effects (P > 0.05) on sensory, shear, or purge attributes of striploin or inside round steaks with the exception of inside round steaks from Tasco animals having a greater initial tenderness (P = 0.03) and lower off-flavor score (P = 0.002) than control steaks. The LM samples from Tasco-fed cattle had a greater percentage of ether extractable fat (P = 0.001) and lower percentage of protein (P = 0.001) than controls. Inside round samples from treated animals exhibited a greater percentage of moisture (P = 0.03) than control steaks. Visual lean color of striploin steaks was not affected by Tasco supplementation (P = 0.26); however, steaks from Tasco-treated animals were more uniform and had less discoloration and browning than those from controls (P = 0.005, 0.04, and 0.05, respectively). Inside round visual scores and instrument values reflected similar treatment responses (P < 0.05), with a majority of the effects on muscle redness (CIE a*, hue angle) and measures of discoloration. Tasco steaks were generally more red and less discolored during extended postmortem aging and retail exposure (P < 0.05). The results from this study indicate that short-term supplementation of 2% Tasco meal in feedlot cattle increases carcass quality and prolonged retail shelf life.
authors.affiliation: Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409-2162, USA.
authors.forename: K W
authors.initials: KW
authors.lastname: Braden
authors.forename: J R
authors.initials: JR
authors.lastname: Blanton
authors.forename: J L
authors.initials: JL
authors.lastname: Montgomery
authors.forename: E
authors.initials: E
authors.lastname: van Santen
authors.forename: V G
authors.initials: VG
authors.lastname: Allen
authors.forename: M F
authors.initials: MF
authors.lastname: Miller
mesh_terms: D000821:Animal Feed / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D044646:Ascophyllum; D001823:Body Composition / Q000187:drug effects*; D002417:Cattle; D003116:Color; D004032:Diet / Q000662:veterinary*; D019587:Dietary Supplements; D005260:Female; D005519:Food Preservation; D008297:Male; D008460:Meat / Q000592:standards*; D013997:Time Factors