A Basic Mechanism of Beef Tenderization: Feeding Wet Distillers Grains Plus Solubles Contributes to Sarcoplasmic Reticulum Membrane Instability

Feeding wet distillers grains plus solubles (WDGS) could increase polyunsaturated fatty acid (PUFA) concentration in the sarcoplasmic reticulum (SR) membrane, thereby altering membrane integrity, resulting in more rapid post-rigor calcium leakage, greater enzyme activity and improved tenderness. Steers were finished on either 0% WDGS or 50% WDGS. Steaks from steers fed WDGS were more tender and had greater free calcium concentrations. Feeding WDGS also increased proportions of PUFA in SR membrane and altered SR lipid and phospholipid profiles. These findings suggest that feeding increased concentrations of WDGS in the finishing diet can possibly increase meat tenderness through the proposed mechanism