J. Anim Sci.
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J. Anim. Sci. 2002. 80:1904-1910
© 2002 American Society of Animal Science

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzlershear force, and palatability traits of steaks and ground beef1

E. J. Yancey*, M. E. Dikeman*,2, P. B. Addis{dagger}, E. Katsanidis{dagger} and M. Pullen{ddagger}

* Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506; and {dagger} Department of Food Science & Nutrition, University of Minnesota, St. Paul 55108; and and {ddagger} Department of Clinical & Population Sciences, University of Minnesota, St. Paul 55108, USA

2 Correspondence:
785/532-1225; fax: 785/532-7059; E-mail:
mdikeman{at}oznet.ksu.edu.

Three groups of 12 high percentage Charolais steers were slaughtered on three dates. Steers (n = 27) were infused immediately after exsanguination at 10% of BW with a solution containing saccharides, NaCl, and phosphates (MPSC solution; MPSC, Inc., St. Paul, MN) plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus 500 ppm vitamin E (MPSC+C+E). Noninfused controls (CON) were 9 steers. The longissimus thoracis (LT), semitendinosus (ST), and quadriceps femoris muscles were removed at 48-h postmortem, vacuum-packaged, and aged until 14-d postmortem. Steaks 2.54-cm thick were cut from the LT and ST. The quadriceps was utilized for ground-beef production. Infused steers had higher dressing percentages and heavier heart and liver weights (P < 0.05) than CON. Vascular infusion with vitamins C, E, or C plus E had no effect (P > 0.05) on USDA yield and quality-grade traits, LT and ST Warner-Bratzler shear force, descriptive-attribute traits, and freshly cooked steak flavor-profile traits. Vascular infusion had little effect on the flavor-profile traits of warmed-over steaks. Therefore, the results of our study indicate that vascular infusion with vitamins C, E, or C plus E can increase dressing percentage and organ weights, but have minimal effects on descriptive-attribute and flavor-profile sensory panel ratings.

Key Words: Antioxidants • Beef • Carcass Traits • Meat Palatability • Vascular Infusion






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Copyright © 2002 by the American Society of Animal Science.