Restructured Beef Roasts Containing Rice Bran Oil and Fiber Influences Cholesterol Oxidation and Nutritional Profile¹

Rice fiber (RF) and rice bran oil (RBO) were added to restructured beef roasts as natural additives. Beef roasts containing either RF or RF/RBO had higher oxidative stability (P<0.05) during storage at 4C than did beef roasts without additives (control). The TBARS values, the saturated fatty acid / unsaturated fatty acid ratio (SFA/UFA), and the 7‐ketocholesterol content of beef roasts with RF and RF/RBO were lower (P<0.05) than those of controls during storage (0, 4, and 8 days). Vitamin E vitamers and UFA were higher than those of controls. Preliminary sensory data indicated beef roasts containing RF and RBO were acceptable to consumers.