Quality and Acceptability of High Selenium Beef

1. Quality and Acceptabilityof High Selenium Beef M.J. Marchello Animal & Range Sciences Department North Dakota State University

2. Collaborators • Dr. Joye M. Bond Family and Consumer Science Minnesota State University, Mankato • Dr. Daniel J. Klenow Sociology Department North Dakota State University

3. Introduction • Selenium essential nutrient with multiple health benefits • Primary source – beef • Selenium content in feed affects amount in meat if an organic source • Anti-carcinogenic properties • Antioxidant properties • Maintain a healthy immune system

4. Objectives • Awareness of selenium attributes • In-house sensory evaluation • Consumer sensory evaluation

5. Materials • 43 crossbred steers stratified by weight, fed an isonitrogenous and isocaloric diet with selenium in the feed

6. Materials

7. Strip Loin Selenium Content(fresh weight basis) • High selenium wheat – 108 g/100 g • High selenium hay – 90 g/100 g • Sodium selenate – 39 g/100 g • Control – 28 g/100 g

8. Methodology • Strip loins removed 24 hours post mortem • Vacuum packed and aged 14 days • Frozen until utilized for sensory evaluation • Cut into 2.54 cm (1 inch) cubes • Averaged 10 steaks/strip loin

9. Consumer Evaluations • Participants completed pre-evaluation of selenium fed beef • Participants given top loin steak • Participants returned sensory evaluation form after consuming cooked steak

10. In-House Sensory Evaluation • 6 steaks selected from each treatment • Thawed under refrigeration • 3C (37F) • Broiled in household electric oven • 71C (160F) • 1.27 cm cubes presented to panelists • Evaluated using Hedonic scale

11. Characteristics • Overall Liking • Tenderness • Juiciness • Flavor

12. Hedonic Scale • Dislike extremely • Dislike very much Unacceptable • Dislike moderately • Dislike slightly • Neither like nor dislike Neutral • Like slightly • Like moderately • Like very much Acceptable • Like extremely

13. Consumer Awareness • Research indicates that selenium (a mineral needed in very small amounts in humans) intake may be related to the incidence of heart disease and cancer, probably through its antioxidant functions. • 32.2% (107) were aware • 67.8% (225) were not aware Statement

14. Consumer Awareness • Studies have shown that low selenium intake is associated with an increased risk of developing heart disease. • 21.4% (71) were aware • 78.6% (261) were not aware Statement

15. Consumer Awareness • Studies have shown that skin cancer patients given selenium supplements had lower cancer and death rates from lung, prostate, and colon cancer. • 14.5% (48) were aware • 85.5% (284) were not aware Statement

16. Sensory Evaluation of Consumer Prepared Steaks

17. Sensory Evaluation of Consumer Prepared Steaks

18. Sensory Evaluation of Consumer Prepared Steaks

19. Sensory Evaluation of Consumer Prepared Steaks

20. Sensory Evaluation of Steaks Prepared Under Control

21. Sensory Evaluation of Steaks Prepared Under Control

22. Sensory Evaluation of Steaks Prepared Under Control

23. Sensory Evaluation of Steaks Prepared Under Control

24. Least Square Meansof Warner-BratzlerPeak Shear Force