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

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

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

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

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

6. Materials Number of Animals Diet Amount of Se in Feed 9 High Se wheat 65  g/kg of body weight 11 High Se hay 11 Sodium selenate 12Control 9.5  g/kg of body weight (Lawler et al., 2004)

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

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

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

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

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

12. Hedonic Scale 1. Dislike extremely 2. Dislike very muchUnacceptable 3. Dislike moderately 4. Dislike slightly 5. Neither like nor dislikeNeutral 6. Like slightly 7. Like moderately 8. Like very muchAcceptable 9. 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. 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. 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. 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 Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay Overall Liking Acceptable 89.8% (79) 76.8% (63) 91.2% (62) Neutral 5.7% (5) 11.0% (9) 5.9% (4) Unacceptable 4.5% (4) 12.2% (10) 2.9% (2) Total 100.0% (88) 100.0% (82) 100.0% (62) Chi-Square X = 8.809, df = 4, p.066

17. Sensory Evaluation of Consumer Prepared Steaks Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay TendernessAcceptable 79.5% (70) 64.2% (52) 86.6% (58) Neutral 10.2% (9) 16.0% (13) 10.4% (7) Unacceptable 10.2% (9) 19.8% (16) 3.0% (2) Total 100.0% (88) 100.0% (81) 100.0% (67) Chi-Square X = 13.217, df = 4, p.010

18. Sensory Evaluation of Consumer Prepared Steaks Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay JuicinessAcceptable 80.7% (71) 76.5% (62) 85.3% (58) Neutral 5.7% (5) 7.4% (6) 10.3% (7) Unacceptable 13.6% (12) 16.0% (13) 4.4% (3) Total 100.0% (88) 100.0% (81) 100.0% (68) Chi-Square X = 6.063, df = 4, p.195

19. Sensory Evaluation of Consumer Prepared Steaks Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay FlavorAcceptable 84.1% (74) 80.2% (65) 88.2% (60) Neutral 9.1% (8) 4.9% (4) 8.8% (6) Unacceptable 6.8% (6) 14.8% (12) 2.9% (2) Total 100.0% (88) 100.0% (81) 100.0% (68) Chi-Square X = 8.04, df = 4, p.090

20. Sensory Evaluation of Steaks Prepared Under Control Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay Overall Liking Acceptable 82.4% (28) 88.2% (30) 79.4% (27) Neutral 0.0% (0) 2.9% (1) 0.0% (0) Unacceptable 17.6% (6) 8.8% (3) 20.6% (7) Total 100.0% (34) Chi-Square X = 3.790, df = 4, p.435

21. Sensory Evaluation of Steaks Prepared Under Control Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay TendernessAcceptable 77.1% (27) 85.7% (30) 68.6% (24) Neutral 5.7% (2) 11.4% (4) 5.7% (2) Unacceptable 17.1% (6) 2.9% (1) 25.7% (9) Total 100.0% (35) Chi-Square X = 7.792, df = 4, p.100

22. Sensory Evaluation of Steaks Prepared Under Control Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay JuicinessAcceptable 60.0% (21) 88.6% (31) 71.4% (25) Neutral 25.7% (9) 8.6% (3) 11.4% (4) Unacceptable 14.3% (5) 2.9% (1) 17.1% (6) Total 100.0% (35) Chi-Square X = 9.349, df = 4, p.053

23. Sensory Evaluation of Steaks Prepared Under Control Consumer Prepared Steaks Treatment Group AttributeRatingControlWheatHay FlavorAcceptable 80.0% (28) 82.9% (29) 74.3% (26) Neutral 2.9% (1) 8.6% (3) 11.4% (4) Unacceptable 17.1% (6) 8.6% (3) 14.3% (5) Total 100.0% (35) Chi-Square X = 2.919, df = 4, p.572

24. Least Square Means of Warner-Bratzler Peak Shear Force Treatment a Peak Shear Force (lbs) SEM Control (n = 12) 7.39 b 0.41 Hay (n = 11) 7.98 b 0.40 Sodium Selenate (n = 11) 7.99 b 0.40 Wheat (n = 9) 7.57 b 0.44 a Three core samples per treatment steak. b Within columns not significantly different (P = 0.6495). SEM = Standard Error of the Mean.