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
,
E. Katsanidis and
M. Pullen
* Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506;
and
Department of Food Science & Nutrition, University of Minnesota, St. Paul 55108; and
and
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.
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Abstract
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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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Introduction
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Postexsanguination vascular infusion was developed by MPSC, Inc. (St. Paul, MN), as a method of improving beef-carcass value by improving meat yields, increasing meat tenderness, and decreasing the incidence of dark-cutting carcasses. The infusion solution was designed to serve as an accessory glucose source that could alter the pH decline in carcasses by providing a source of glucose for anaerobic metabolism after glycogen reserves were depleted. Previous vascular infusion research by Farouk et al. (1992a,b) found that vascular infusion improved the tenderness of muscles from lamb and mature bovine carcasses. Other work conducted by Schoenbeck (1998) indicated that vascular infusion with a solution of saccharides, sodium chloride, and phosphates resulted in higher L* values for longissimus thoracis (LT) muscles at 24-h postmortem.
The color benefits from feeding vitamin E to cattle have been well-documented (Faustman et al., 1989; Arnold et al., 1993a,b; Liu et al., 1995). Yancey et al. (1999b) found that post-exsanguination vascular infusion of vitamin E had no effect on display color stability of LT steaks, but improved ground-beef color-panel scores. Other researchers have identified improvements in beef-display color from vitamin C treatment (Shivas et al., 1984; Okayama et al., 1987; Mitsumoto et al., 1991a,b). A previous study by Hood (1975) showed that intravenous injection of vitamin C prior to slaughter improved beef-color stability. Although numerous studies have been conducted to determine the effects of vitamins E and C on color stability, minimal, if any, research has been conducted to evaluate their effects on beef flavor-profile characteristics. Therefore, our study was designed to determine the effects of post-exsanguination vascular infusion with a solution of saccharides, sodium chloride, and phosphates, plus vitamins C, E, or C plus E on carcass traits and sensory attributes of steaks and ground beef.
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Materials and Methods
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Cattle
Three sets of 12 high percentage Charolais steers were visually selected on three different dates based on uniformity of finish from the Koch Industries Feedlot (Syracuse, KS). The cattle were fed a typical corn-based diet for 140 to 160 d and were fed no supranutritional levels of vitamin E. The cattle were trucked approximately 600 km to the Kansas State University Beef Research Unit approximately 36 h before slaughter. Feed and water were withheld the night before slaughter, and cattle were delivered to the Kansas State University Meat Laboratory on the morning of slaughter.
Processing
Cattle were humanely slaughtered on three separate dates using standard captive bolt stunning procedures. Three steers were assigned randomly to one of four treatment groups on each slaughter date (replication). Three of the groups were infused at 10% of live weight with the standard MPSC solution plus 500 ppm ascorbic acid (Hoffmann-LaRoche, Inc., Belvidere, NJ) (MPSC+C), 500 ppm DL-
-tocopherol (Hoffmann-LaRoche, Inc.) (MPSC+E), or a combination of 500 ppm ascorbic acid and 500 ppm DL--tocopherol (MPSC+C+E). The fourth group of steers served as noninfused controls (CON). The standard MPSC solution was composed of 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphate blend. The -tocopherol utilized in the MPSC+C+E and MPSC+E solutions was dissolved in edible corn oil, and polysorbate 80 (Van Berg Foods Co., Lisle, IL) was utilized as an emulsifier to suspend the -tocopherol and oil mixture in the aqueous solution. The steers assigned to the infusion treatments were exsanguinated by severing the jugular veins on both the right and left sides. Near the completion of bleeding (approximately 5 min after exsanguination was initiated), an incision was made in the left carotid artery, and a catheter approximately 0.75 cm in diameter (MPSC, Inc.) was inserted into the artery for the infusion process. The noninfused groups were bled using traditional methods. Heart and liver weights were obtained immediately following evisceration to determine the effects of infusion on edible organs.
Carcasses were spray-chilled for 12 h at 1 to 2°C and then placed in a conventional cooler at 1 to 2°C for 12 h. Carcasses were evaluated for USDA quality and yield-grade (USDA, 1997) traits at 24-h postmortem. Carcasses were fabricated at 48-h postmortem, and the LT, semitendinosus (ST), and quadriceps femorus were removed and vacuum-packaged (ca 125 torr) in barrier bags (B-620 barrier bag; 30 to 50 cc O2/m2/24 h/760 torr/23°C; Cryovac, Duncan, SC). Subcutaneous fat for ground-beef formulation was removed from the loin and rib regions of each carcass and placed in a freezer at -40°C. The vacuum-packaged muscles were aged until 14-d postmortem in a cooler at 2 to 4°C. The muscles were removed from the vacuum bags after aging, and 2.54-cm-thick steaks were cut from the LT and ST. Steaks were individually vacuum-packaged and stored at -40°C. Ground beef was formulated from the quadriceps femorus to contain approximately 20% fat. Three LT and ST steaks and two ground-beef patties per animal were used.
After thawing at 2 to 4°C, steaks were cooked to an internal temperature of 71°C in a Blodget, forced-air, convection-gas oven (model DFG-201; G. S. Blodget Co., Inc., Burlington, VA) set at 163°C. Sample cubes 1.27 x 1.27 x 2.54 cm were placed in double boilers and held at a stovetop setting of 93°C for approximately 10 min prior to sensory panel evaluation. Steaks used in the warmed-over procedure were wrapped in aluminum foil and placed in a refrigerator at 4°C for 36 h. The steaks were reheated to an internal temperature of 66°C in the Blodget oven set at 163°C. Ground-beef patties were cooked in an electric skillet (Westbend, West Bend, WI) to an internal temperature of 71°C. The patties were either placed in double boilers at conditions identical to those for the steaks, or in a refrigerator at 4°C for 36 h. Ground-beef patties assigned to the warmed-over procedure were wrapped in aluminum foil and reheated to an internal temperature of 71°C in the Blodget oven set at 163°C. Internal temperatures for steaks and ground-beef patties were monitored by 30-gauge, type T copper and constantan wire thermocouple probes connected to a Doric Model 205 temperature recorder (Vas Engineering, San Francisco, CA).
Warner-Bratzler Shear-Force Determination
Steaks utilized for Warner-Bratzler shear-force measurements were cooled at 2 to 3°C for 2 h after cooking, and 1.27-cm-diameter cores were removed parallel to the muscle fiber orientation from both the medial and lateral halves and measured on an Instron Universal Testing Machine (model 4201; Instron Corporation, Canton, MA) with a 50-kg compression load cell and at a 250-mm/min cross head speed. The Warner-Bratzler shear values for six cores were averaged and used in the statistical analyses (AMSA, 1995).
Descriptive Flavor-Profile Evaluation
Steaks and ground-beef patties were presented to a descriptive, flavor-profile sensory panel. Ground-beef samples were evaluated in separate sessions from the steak evaluation sessions. Procedures were in accordance with ASTM (1999). The steaks and ground-beef patties for fresh evaluation were sliced perpendicular to the surface into 2.54 x 1.27 x 1.27-cm cubes. The warmed-over steaks and ground beef were prepared similarly. Warmed-over steaks and ground-beef patties were cubed and then held in double boilers at a stovetop setting of 93°C for approximately 10 min prior to sampling by the descriptive flavor-profile sensory panel. Flavor characteristics that were evaluated included beef-flavor identification, brown-roasted, bloody/serumy, metallic, soapy/chemical, cardboardy, oxidized/painty, and fishy flavors. The characteristics were scored to the nearest 0.5 on a scale ranging from 1 (least intense) to 15 (most intense). The panelists were presented no more than 12 samples per session to minimize sensory fatigue. The duration of each session was approximately 2 h, and the panelists were allowed a 10-min break after receiving one-half of the samples. Each descriptive flavor-profile panelist had a minimum of 120 h of flavor-and-texture-profile training, more than 2,000 h of sensory experience, and extensive experience in testing meat products. Evaluations were conducted in an environmentally controlled room partitioned into booths and lit by a mixture of red and green (<107.64 lumens) light. The temperature and relative humidity were controlled at 21 ± 1°C and 55 ± 5%, respectively.
Descriptive-Attribute Evaluation
A trained, descriptive-attribute sensory panel was utilized for determining the effects of vascular infusion on tenderness, flavor, and juiciness of the LT and ST muscles. The procedures for this panel were in accordance with the guidelines set by the AMSA (1995). Duplicate 2.54 x 1.27 x 1.27-cm samples from each steak were provided to panelists. The descriptive-attribute panel evaluated eight samples per session for the following traits: myofibrillar tenderness, juiciness, beef-flavor intensity, connective-tissue amount, and overall tenderness. Myofibrillar tenderness was defined as the perception of tenderness or toughness attributed to the myofibrillar component of a sample. Juiciness was defined as the amount of liquid released from the sample during the initial mastication of the sample and how well juiciness was sustained. Beef-flavor intensity was defined as the characteristic flavor recognized distinctly after the initiation of mastication as that associated with beef lean tissue rather than lean tissue from another meat animal species. Connective-tissue amount was defined as the amount of residual connective tissue remaining in the mouth after mastication prior to expectoration (Otremba et al., 2000). A scale ranging from 1 (extremely tough, extremely dry, extremely bland, abundant amount of connective tissue, extremely tough) to 8 (extremely tender, extremely juicy, extremely intense, no connective tissue, and extremely tender) was utilized to measure the intensity of these traits.
Statistical Analyses
All data were analyzed utilizing the Proc Mixed procedure of SAS (SAS Institute, Inc., Cary, NC). Least squares means were generated by the LSMEANS option, and mean separations were conducted by the DIFF option. Carcass trait, organ weight, and Warner-Bratzler shear-force data were analyzed as a one-way ANOVA in a completely randomized-design structure with treatment serving as the fixed effect. The descriptive-attribute data were analyzed for a treatment x muscle interaction as a two-way ANOVA in a randomized, complete-block design structure with treatment and muscle serving as the fixed effects and panelist and session serving as random effects. Ground-beef data were analyzed separately from the steak data. The flavor-profile data were analyzed as a two-way ANOVA in a completely randomized-design structure, and the steak data were analyzed for a treatment x muscle interaction. The ground-beef data were analyzed separately from the steak data. A P value level of less than 0.05 was considered significant.
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Results and Discussion
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No live weight differences among steers existed across treatments. No treatment differences (P > 0.05) existed for hot carcass weight, fat thickness, longissimus muscle area, kidney, pelvic, and heart fat, marbling score, and USDA-quality or yield-grade traits (Table 1
). The average of the three vascular infusion treatments resulted in 2.4 percentage points higher dressed yields (P < 0.05) than noninfused cattle. These results also agree with those of Yancey et al. (2002), who found that infusion with a solution similar to ours significantly increased dressing percentage. In our study, carcasses infused with MPSC+C had higher dressing percentages (P < 0.05) than those infused with MPSC+E, which was likely the result of random variability in fill among cattle assigned to these treatments because there is no reason to expect vitamin C to increase dressing percentage more than vitamin E. The hearts and livers from infused cattle were heavier (P < 0.05) than those from the noninfused cattle (Table 1). These results also agree with those of Yancey et al. (2002), who found that organ weights were heavier for infused cattle than for noninfused controls.
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Table 1. Effects of vascular infusion with the standard MPSC solutiona 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) on carcass weights, dressing percentages, and USDA quality and yield-grade traits
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No treatment x muscle interaction existed for any LT or ST descriptive-attribute trait (P > 0.05), and no treatment effect existed (P > 0.05) for either LT or ST Warner-Bratzler shear force (Table 2). There were muscle main effect differences for most traits, as expected, but muscle differences were not of primary interest in our study (data not presented). However, a treatment x muscle interaction existed for steak beef-flavor identification (Table 3). The overall trend indicated that LT steaks had a higher beef-flavor identification (P < 0.05) than the ST, and ST steaks from infused carcasses had lower beef-flavor identification (P < 0.05) than those from noninfused carcasses. However, these differences were very small and were probably due to sample variability.
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Table 2. Treatment x muscle interaction least squares means for longissimus thoracis and semitendinosus steak descriptive-attribute sensory panel scores and treatment main effect least squares means for Warner-Bratzler shear force from cattle infused with either the standard MPSC solutiona 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)
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Table 3. Treatment x muscle interaction least squares means for fresh beef-flavor identification of longissimus thoracis (LT) and semitendinosus (ST) steaks from cattle infuseda with either the MPSC solution plus either vitamins C (MPSC+C), E (MPSC+E), C+E (MPSC+C+E), or noninfused controls (CON)
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Treatment main effects for the steak data indicated freshly cooked steaks from MPSC+E-infused carcasses had more soapy/chemical flavor (P < 0.05) than those from noninfused and MPSC+C-infused carcasses (Table 4). No treatment main effect differences existed (P > 0.05) for any other evaluated attribute. Treatment main effect differences also existed for the soapy/chemical attribute associated with the warmed-over steaks. Warmed-over steaks from MPSC+E- and MPSC+C-infused carcasses had more soapy/chemical flavor (P < 0.05) than those from MPSC+C+E- and noninfused carcasses, and warmed-over steaks from MPSC+C+E infused carcasses had less soapy/chemical flavor (P < 0.05) than those from noninfused carcasses. No treatment differences existed for any other evaluated attribute (P > 0.05). We have no explanation for the differences identified in both freshly cooked and warmed-over steaks.
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Table 4. Treatment main effect least squares means for flavor-profile traits of longissimus thoracis and semitendinosus steaks from cattle infused with the standard MPSC solutiona 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), or noninfused, control cattle
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Treatment differences also existed for the freshly cooked ground beef (Table 5). Ground beef from MPSC+C+E-infused carcasses had higher beef-flavor identification (P < 0.05) than that from MPSC+E- and noninfused carcasses. Ground beef from MPSC+E-infused carcasses had higher beef-flavor identification (P < 0.05) than that from noninfused carcasses. Therefore, apparently, vascular infusion slightly enhanced the beef-flavor identification attribute in ground beef. Ground beef from MPSC+C+E-infused carcasses had more brown-roasted flavor (P < 0.05) than that from MPSC+E- and noninfused carcasses. Ground beef from MPSC+C-infused carcasses had more brown-roasted flavor than that from noninfused carcasses. Ground beef from noninfused carcasses had more soapy/chemical flavor (P < 0.05) than any other treatment, and ground beef from MPSC+C+E had less soapy/chemical flavor than any other treatment. No treatment differences existed (P > 0.05) for any other evaluated attribute for freshly cooked ground beef, and no differences existed (P > 0.05) for any evaluated warmed-over ground-beef attribute.
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Table 5. Treatment main effect least squares means for flavor-profile traits of ground beef from cattle infused with the standard MPSC solutiona plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus500 ppm vitamin E (MPSC+C+E), or noninfused, control cattle
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Little research has been conducted on the effects of vascular infusion on flavor-profile traits, but the solution appears to have virtually no effect on the flavor-profile of either freshly cooked or warmed-over steaks and ground beef (Yancey et al., 1999a). Other research by Farouk et al. (1992) indicated that vascular infusion improved the tenderness of longissimus steaks from cull dairy-cow carcasses. We found that vascular infusion did not improve tenderness of either LT or ST steaks. We utilized young, A-maturity cattle for our study, and Farouk et al. (1992) utilized cows. The differences in maturity between the Farouk et al. cattle and those utilized in our study could possibly explain the discrepancies between the two studies. Katsanidis et al. (1999) found that vascular infusion with the MPSC+E and MPSC+C+E solutions reduced thiobarbituric acid reactive substances (TBARS) values of cooked steaks and ground beef. Katsanidis (2000) reported -tocopherol levels of 5.8, 3.4, and 7.9 ppm in LT and ST steaks, and ground beef, respectively, from MPSC+E-infused cattle. Faustman et al. (1989) suggested that cattle must be supplemented with vitamin E at a level to achieve at least 0.3 mg vitamin E per 100 g meat, and Mitsumoto et al. (1991a) indicated that feeding steers 1200 I.U. vitamin E per day for 67 d resulted in meat vitamin E concentrations of 3.2 to 6.4 ppm. Yancey et al. (1999b) found that the MPSC+E solution had no effect on display-color stability of steaks, but it did improve color-panel scores of ground beef as compared with CON. Other vitamin E research has not dealt directly with the effects of vitamin E on the flavor-profile of beef. However, numerous authors have shown that vitamin E improved display-color stability and lowered TBARS values of steaks and ground beef (Faustman et al. 1989; Mitsumoto et al., 1991a; Lanari et al., 1994).
Vitamin C has also been shown to improve beef display-color stability when added either prior to (Hood, 1975) or after slaughter (Shivas et al., 1984; Mitsumoto et al., 1991a,b; Wheeler et al., 1996). However, Katsanidis et al. (1999) indicated the MPSC+C solution had no effect on TBARS values of cooked steaks and ground beef. Our study indicated that including either 500 ppm vitamin C, vitamin E, or both in the vascular infusion solution had no significant effect on the flavor-profile characteristics of LT and ST steaks or ground beef.
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Implications
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Vascular infusion with saccharides, sodium chloride, and phosphates plus either vitamins C, E, or C+E, at levels employed in our study, would not be expected to affect Warner-Bratzler shear force or descriptive-attribute sensory panel characteristics of longissimus thoracis and semitendinosus steaks, and would have little effect on flavor-profile characteristics of freshly cooked and warmed-over steaks and ground beef. However, vascular infusion at 10% of live weight would be expected to increase dressing percentage and organ weights. Further research to refine the ingredients and temperature of the vascular infusion solution might be beneficial.
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Footnotes
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1 Appreciation is expressed to the National Cattlemen’s Beef Association, Greenwood Village, CO; North American Meat Processors Association, Reston, VA; MPSC, Inc., St. Paul, MN; the Minnesota Agricultural Experiment Station, and Koch Industries Feedlot, Wichita, KS, for their financial support of this research. Contribution no. 01-380-J from the Kansas Agriculture Experiment Station. 
Received for publication August 30, 2001.
Accepted for publication February 6, 2002.
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Literature Cited
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Abstract
Introduction
