Tasco supplementation: Effect on carcass characteristics, sensory attributes, and retail display shelf-life

Research published in the Journal of Animal Science evaluated the effects of Ascophyllum nodosum (Tasco®) on beef quality, sensory characteristics, and retail shelf life, when supplemented at 2% during the finishing period.
Key findings include:
- Higher marbling scores, contributing to improved carcass quality grades
- Beef that was more visually appealing, with less discoloration during retail display
- Extended shelf life, with steaks remaining red and fresh-looking for longer
- Positive effects on taste, tenderness, and flavor
Maintaining color and freshness is critical for both retailers and consumers, as it directly influences purchasing decisions and reduces waste.