Utilizing flaxseed and microalgae (Nannochloropsis oculata; Great O Plus) to enhance beef omega-3 content: Effects on 90/10 round and 80/20 chuck ground beef patty fatty acid composition, color stability, and palatability

Abstract

Many studies demonstrate boosting beef omega-3 content causes detrimental effects on product color stability and palatability. The study objective was to determine effects of feeding Great O Plus on ground beef fatty acid composition, color stability, and palatability. Ground Round (90/10) and Chuck (80/20) patties were produced from steers fed either a conventional finishing diet (CON; n = 14) or a conventional finishing diet containing a 10 % extruded proprietary flaxseed, wheat middling, and Nannochloropsis oculata algae blend (OMG; n = 14). To evaluate color stability, patties were displayed under retail conditions for 4 days with objective and subjective color measures collected every 12 h. Cooked patties were rated by both trained and consumer panels to evaluate palatability. Round and Chuck patties produced from steers fed Great O Plus increased (P < 0.01) alpha-linolenic acid content in both product types. Patties from the OMG treatment did not differ in color stability nor palatability measures when compared to CON patties (P < 0.15). When differences occurred, OMG patties had less visual discoloration, decreased lipid oxidation, and greater overall consumer palatability ratings (P < 0.09). While not directly measured in the present study, it is hypothesized the lack of detrimental effects on product color and palatability was due to a combination of the elevated antioxidant content of the Nannochloropsis oculata algae in Great O Plus and lack of measurable long-chain omega-3 fatty acid presence.