*Article* **Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets**

**Manuela Merayo 1,2, Sergio Aníbal Rizzo 1,3, Luciana Rossetti 1, Dario Pighin 1,3,\* and Gabriela Grigioni 1,3**


**Abstract:** The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging. For this purpose, beef samples from animals fed with finishing diets including 0%, 15%, 30%, and 45% DG (on a dry matter basis), which had been exposed to aerobic retail display conditions, with or without previous aging under vacuum packaging, were evaluated. The content of γ-tocopherol, β-carotene, and lutein in diet samples increased with the level of DG. Beef evaluated at 72 h post-mortem showed greater content of γ-tocopherol and retinol as the DG level increased. Meat color was not affected by DG inclusion, but color parameters decreased with retail conditions. Meat from animals fed with DG showed the lowest values of thiobarbituric acid reactive substances (TBARS), independently of the retail display conditions. However, all samples were below the threshold associated with rancid aromas and above the a\* value related to meat color acceptance. Thus, feeding diets including up to 45% of DG improved the antioxidant status of meat, preserving the color, and delaying lipid oxidation in meat samples under the display conditions evaluated.

**Keywords:** beef; distiller grains; antioxidants; oxidative stability; color
