Inclusion of Hydro-Lac preslaughter increases glycolytic potential and shelf life of beef

Abstract

<h2>ABSTRACT</h2> Dark-cutting beef results in discounts to producers and devaluation across the beef supply chain and provides an inferior product to consumers. Hydro-Lac (HL) is a product designed to provide essential nutrients necessary to maintain homeostasis and performance in cattle during periods of stress before slaughter. However, the mechanisms by which HL may mediate effects of stress on beef quality have not been evaluated. Therefore, the objective of this experiment was to determine the effects of HL supplementation on beef quality. Thirty-two Holstein steers received HL supplementation for 2 d before slaughter, and 32 received no supplement (control). Carcass data were recorded 48h post-mortem, and a section of the LM was collected. Samples were partitioned for evaluation of Warner-Bratzler shear force, glycolytic potential, and pH. Lean trimmings were pooled within treatment group and evaluated at d 0, 2, 4, and 7 for subjective and objective color analysis, sensory panel evaluation, and thiobarbituric acid reactive substances. No differences were observed for carcass characteristics or Warner-Bratzler shear force (P > 0.05). Although no carcasses were identified as dark cutters, HL samples revealed greater glycolytic potential (P < 0.001). Control samples showed increased detectable off-flavors (P < 0.05 and 0.001 for d 4 and 7, respectively). Additionally, thiobarbituric acid reactive substance values were greater (P < 0.001) at d 2, 4, and 7 of retail storage in control patties. Collectively, this experiment illustrates that preslaughter HL inclusion increases glycolytic potential, reduces sensory off-flavors, and reduces lipid oxidation of beef.