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* Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506 and
and
Departments of Food Science and Nutrition and
and
Clinical and Population Sciences, University of Minnesota, St. Paul 55108
3 Correspondence:
Phone: 785-532-1225; fax: 785-532-7059; E-mail:
mdikeman{at}oznet.ksu.edu.
Grain-finished Hereford x Angus steers (n = 36) were assigned to one of three treatment groups. Immediately after jugular exsanguination, 12 steers were infused at 10% of live weight via the left carotid artery with a solution developed by MPSC, Inc. (St. Paul, MN) consisting of 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphate blend (MPSC); 12 steers were infused at 10% of live weight with 0.30 M CaCl2 (CaCl2); and 12 steers were exsanguinated conventionally and served as noninfused controls (CON). Declines in pH for three muscles were measured. CaCl2-infused carcasses exhibited extensive muscle contraction at the time of cooler entry. Carcasses were graded at 24 h postmortem and fabricated at 48 h postmortem. Longissimus lumborum (LL), semitendinosus (ST), and quadriceps femoris (QF) muscles were removed, vacuum packaged, and stored at 2°C until 14 d postmortem. Then, 2.54-cm-thick steaks were cut from the LL and ST for shear force and sensory evaluations. Ground beef was formulated from the QF to contain 20% fat. Steers infused with MPSC and CaCl2 had 4.0 and 2.3% higher dressing percentage points, respectively, than CON steers. Calcium concentrations of the LL muscle for CaCl2- and MPSC-infused carcasses, as well as the CON carcasses, were 892.0, 158.9, and 216.6 ppm, respectively. For the TB and longissimus thoracis muscles, pH decline was more rapid for CaCl2- and MPSC-infused carcasses than for CON carcasses, but there were no differences in 24-h pH. Warner-Bratzler shear force values were much higher (P < 0.05), and descriptive attribute sensory panel tenderness scores much lower (P < 0.05), for the LL from CaCl2-infused carcasses than for MPSC-infused and CON carcasses. Flavor intensity of the LL of CaCl2-infused carcasses was reduced (P < 0.05); however, overall tenderness and flavor of the ST were unaffected (P > 0.05) by CaCl2 infusion. Beef flavor identification, brown-roasted flavor, and bloody/serumy flavor were lowest and soapy/chemical flavor was highest (P < 0.05) for both freshly cooked and warmed-over LL from CaCl2-infused carcasses. There were no distinct meat quality advantages for infusing cattle with a solution of saccharides, sodium chloride, and phosphates. Infusion with 0.30 M CaCl2 increased dressing percentage, but caused severe muscle contraction early postmortem, decreased LL tenderness markedly, and reduced flavor of LL steaks and ground beef.
Key Words: Beef • Carcass Traits • Infusion • Palatability
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