HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Hunt, M. C. Articles by Addis, P. B. Search for Related Content PubMed PubMed Citation Articles by Hunt, M. C. Articles by Addis, P. B.

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability¹

M. C. Hunt^*,2, J. J. Schoenbeck^*, E. J. Yancey^*, M. E. Dikeman^*, T. M. Loughin and P. B. Addis

^* Department of Animal Sciences and Industry and and Department of Statistics, Kansas State University Manhattan 66506; and and Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

² Correspondence:
Weber Hall (phone: 785-532-1232; fax: 785-532-7059; E-mail:
hhunt{at}oznet.ksu.edu).

Hereford x Angus crossbred steers (n = 36) were stunned, exsanguinated, and infused via the carotid artery either with an aqueous solution containing 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates (MPSC; n = 12) or with 0.3 M CaCl₂ (n = 12). The remaining 12 steers served as noninfused controls. At 48 h postmortem, the quadriceps muscles and subcutaneous fat were removed from the carcasses, frozen, and later made into ground beef (18 to 20% fat). The longissimus lumborum (LL), semimembranosus, and psoas major (PM) also were removed, vacuum packaged, aged until 14 d postmortem, and then one steak was sliced from each muscle for visual and instrumental color evaluations. The inside (ISM) and outside (OSM) portions of the SM were evaluated separately. The LL and OSM steaks from MPSC-infused carcasses had a lighter red (P < 0.05) initial appearance than steaks from the other treatments. The LL steaks from noninfused carcasses had the most (P < 0.05) uniform color; the MPSC treatment was intermediate, and the CaCl₂ treatment was the most two-toned. Steaks from both infusion treatments had higher (P < 0.05) L* values for the LL, ISM, and OSM muscles compared with noninfused carcasses. In general, the LL from CaCl₂-infused carcasses had lower (P < 0.05) a* values, saturation indices, and 630 nm to 580 nm reflectance values, and had larger (P < 0.05) hue angles. Infusion with MPSC increased (P < 0.05) hue angles in the LL and OSM. Display color stability was lowest (P < 0.05) for LL steaks from CaCl₂-infused carcasses, whereas steaks from MPSC-infused carcasses were lighter red in initial color, but otherwise had display color stability similar to those from noninfused carcasses. No differences (P > 0.05) due to infusion were found for any color traits for the PM muscle and ground beef. Carotid artery vascular infusion of carcasses with CaCl₂ resulted in undesirable meat colors, whereas the MPSC solution lightened loin and inside round color in a desirable way, but the color stability was slightly less compared to muscle from noninfused carcasses. Infusion effects were not consistent among muscles, and further research will be needed to determine what caused these differences.

Key Words: Beef • Carcasses • Color • Ground Beef • Infusion • pH

This article has been cited by other articles:

				A. E. D. Bekhit, M. A. Ilian, J. D. Morton, L. Vanhanan, J. R. Sedcole, and R. Bickerstaffe Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color J Anim Sci, September 1, 2005; 83(9): 2189 - 2204. [Abstract] [Full Text] [PDF]