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The effect of tannic acid blend (ByPro; Silvateam USA, Ontario, CA) on strip loin steaks' oxymyoglobin from cattle fed steam-flaked corn–based diets. Retail display length interacted (P < 0.01, SEM 3.40, n = 29) to influence the proportion of oxymyoglobin present on the lean surface on d 5 through 7, where oxymyoglobin proportions from control (no tannic acid) and 60 g DM of ByPro/steer daily (60-ByPro) were greater (P = 0.01) than those from 30 g DM of ByPro/steer daily (30-ByPro).
