Dietary Antioxidants and Beef Tenderness During RetailDisplay in High O 2

Aged (8 and 29 days) strip loins, from cross-bred steers fed dry-rolled corn-based finishing diets containing 0 or 30% wet distillers grains with a synthetic antioxidant blend (AGRADO®PLUS) were packaged in high oxygen modified atmosphere packages (80% O 2 :20% CO 2 ) and studied for decreased tenderness compared to steaks packaged in oxygen-permeable film during retail display. Steaks aged longer and packaged in high oxygen modified atmosphere packages decreased in tenderness, likely due to increased protein oxidation (more carbonyls and less free thiols), during retail display. Feeding AGRADO PLUS tended to decrease tenderness and increased protein oxidation during retail display under high oxygen conditions.