J. Anim. Sci. 2003. 81:156-166
© 2003 American Society of Animal Science
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef1,2
M. E. Dikeman*,3,
M. C. Hunt*,
P. B. Addis
,
H. J. Schoenbeck*,4,
M. Pullen
,
E. Katsanidis,5 and
E. J. Yancey*
* 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.
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Abstract
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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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Introduction
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The postexsanguination vascular infusion process was developed by MPSC, Inc. (St. Paul, MN) to reduce meat variability and to improve meat quality. The process involves stunning and exsanguination by severing the jugular veins, and then infusing substrates through the left carotid artery. Little research has been published on this process. Farouk et al. (1992b) found that vascular infusion with a solution composed of 0.23% dextrose, 0.21% glycerin, 0.14% phosphates, and 0.10% maltose improved tenderness of longissimus dorsi steaks from culled dairy cows. Furthermore, Farouk et al. (1992a) found that vascular infusion of lambs with the same solution at 10% of live weight decreased longissimus dorsi Warner-Bratzler shear force (WBSF) values.
Calcium is involved in postmortem acceleration of myofibrillar tenderization of meat through activation of the calpain enzyme system (Koohmaraie, 1996). Calcium chloride has been studied extensively as a way to manipulate the calpain enzyme system to accelerate postmortem tenderization (Koohmaraie et al., 1989; Koohmaraie and Shackelford, 1991; Polidori et al., 2000). Infusion interarterially at 10% of lamb live weight with 0.30 M CaCl2 dramatically increased tissue calcium in infused carcasses and decreased WBSF values (Koohmaraie et al., 1990). On the other hand, Farouk et al. (1992a) demonstrated that prerigor infusion of lamb carcasses with 0.15 M CaCl2 decreased tenderness 35%. No research has been conducted on the effects of vascular infusion of CaCl2 in young, grain-finished beef cattle, and minimal research has been conducted with a solution of saccharides, sodium chloride, and phosphates on carcass traits and meat palatability. Therefore, the objectives of our study were to evaluate the effects of two vascular infusion treatments on carcass traits and meat palatability of young, grain-fed beef cattle.
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Materials and Methods
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Cattle
Hereford x Angus steers (n = 36) were selected by visual appraisal in a commercial feedlot to have a similar weight and degree of finish. Steers had been fed a typical corn-based feedlot diet for 140 to 155 d. Cattle were shipped approximately 600 km from the Koch Industries Feedlot in Syracuse, KS, to the Kansas State University Beef Research Unit, where they were provided feed and water for 1 or 2 d until 12 h prior to slaughter. The animals were slaughtered in the Kansas State University Meat Laboratory in two groups (replications) approximately 70 d apart. Each group consisted of 18 steers (three steers in each of three treatment groups) on two consecutive days. The average live weight at slaughter was 537 ± 34 kg.
Slaughter and Infusion Treatments
Steers were slaughtered humanely using standard captive-bolt stunning procedures. They were then hoisted by one hind leg. The jugular veins of cattle in the infused treatments were severed and the cattle were bled for approximately 3 min. Near the end of bleeding, an incision was made in the left carotid artery, and a 0.75-cm diameter catheter was inserted into the artery for the infusion process. Steers were assigned randomly to groups of three on each of the 2 d of each slaughter replication. Twelve steers were infused at 10% of live weight with a solution and procedure developed by MPSC, Inc. 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). Steers were weighed on a rail scale prior to bleeding. After vascular infusion, they were dressed using standard procedures and then chilled at 2°C using a 1-min spray-chill cycle every 15 min for 8 h after cooler entry followed by 16 h of air chilling.
Carcass Temperature Declines
Temperature decline was monitored continuously in the longissimus thoracic, triceps brachii, and inner semimembranosus using RD-Temp-XT Temperature Loggers with stainless steel thermistor probes (Omega Engineering, Inc., Stamford, CT).
Carcass pH Declines
At 1, 2, 4, 8, 16, and 24 h postmortem, pH was measured in the triceps brachii long head, inside semimembranosus, and longissimus thoracis at the 12th-rib region using a Metoxy stainless steel pH electrode and meter (model HM-17MX; TOA Electronics, Ltd., Tokyo, Japan).
Carcass Evaluation and Carcass Fabrication
Carcasses were ribbed at 24 h postmortem and USDA yield and quality grade data were obtained after a 30-min bloom time. Carcasses were fabricated at 48 h postmortem, at which time the longissimus lumborum, triceps brachii, semitendinosus, and quadriceps femoris muscles were removed. These muscles were vacuum packaged (approximately 125 torr) in barrier bags (30 to 50 cc O2/m2, 24 h, 760 torr, 23°C; B-620 barrier bag, Cryovac, Duncan, SC) for aging at 2 to 4°C until 14 d postmortem, at which time 2.54-cm-thick steaks were cut from the longissimus lumborum and semitendinosus muscles for WBSF, trained descriptive attribute, and trained descriptive flavor profile sensory panel evaluations. The triceps brachii and semimembranosus muscles were used for myoblogin and hemoglobin analyses, metmyoglobin-reducing activity, chemical composition, and retail display studies in another study and, therefore, were not included in the analyses presented in our study, except for the temperature and pH decline data, which allowed us to monitor carcass chilling rate. Ground beef was produced from the quadriceps femoris plus subcutaneous fat that had been removed from the loin region of the corresponding carcass. The quadriceps femoris was coarse ground (1.58 cm) through a Hobart model 4732 meat grinder (Hobart Mfg. Co., Troy, OH). The subcutaneous fat was kept in a research blast freezer at -40°C until ground beef was prepared. The fat was ground through a fine plate (0.48 cm) prior to mixing with the coarse ground lean portion and the mixture was ground through a fine plate twice in order to create a uniform mixture. The ground beef was formulated to contain 20% fat by weight.
Cooking and Holding Procedures
Three longissimus lumborum and semitendinosus steaks and two ground beef patties per animal were used for sensory evaluations by the two different types of trained sensory panels. Steaks were cooked at 163°C 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). Steaks were turned over at 35°C. The steaks were placed either in double boilers held at a stovetop setting of 93°C for approximately 10 min prior to evaluations or returned to a refrigerator for 36 h at 4°C in order to be utilized later for the warmed-over evaluations. For that procedure, steaks were wrapped in aluminum foil and reheated to an internal temperature of 66°C in a Blodget forced-air, convection gas oven at 163°C. Ground beef patties were cooked in an electric skillet (Westbend, West Bend, WI) to an internal temperature of 71°C. Internal temperatures for both 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). The patties were placed either in the double boilers at conditions identical to those for the steaks or in a refrigerator at 4°C for warmed-over flavor evaluations. For the warmed-over procedure, ground beef patties were wrapped in aluminum foil and reheated for the warmed-over procedure to an internal temperature of 71°C in the forced-air, convection gas oven at 163°C. The warmed-over steaks and ground beef patties were held in double boilers at a stove top setting of 93°C for approximately 10 min until sampling by the flavor-profile sensory panel.
Warner-Bratzler Shear Force Evaluations
Steaks cooked for WBSF measurements were cooled at room temperature for 2 h after cooking, and then 1.27-cm-diameter cores were removed parallel to the muscle fiber orientation and sheared on an Instron Universal Testing Machine (model 4201, Instron Corp., Canton, MA) with a 50-kg compression load cell and a 250 mm/min crosshead speed. The WBSF values for six cores were averaged and used in statistical analyses (AMSA, 1995).
Descriptive Flavor-Profile Sensory Panel Evaluations
Freshly cooked steaks and ground beef patties were served to a highly trained, descriptive flavor-profile sensory panel in accordance with ASTM (1999) protocols. The steaks and ground beef were sliced perpendicular to the surface into cubes measuring 2.54 x 1.27 x 1.27 cm. Characteristics evaluated included beef-flavor identification, brown-roasted, bloody/serumy, metallic, soapy/chemical, cardboard, oxidized/painty, and fishy flavors. These characteristics were scored to the nearest 0.5 on a scale ranging from 1 (least intense) to 15 (most intense). Panelists were presented not more than 12 samples per session to minimize sensory fatigue. The duration of each session was approximately 2 h, and panelists were allowed a 10-min break after receiving 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. Sampling was conducted in an environmentally controlled room partitioned into booths and lighted by a mixture of red (<107.64 lumens) and green (<107.64 lumens) light. The temperature and relative humidity were controlled at levels of 21 ± 1°C and 55 ± 5%, respectively.
Descriptive-Attribute Sensory Panel Evaluation
A trained descriptive-attribute sensory panel was also used to determine effects of vascular infusion on tenderness, flavor, and juiciness of the longissimus lumborum and semitendinosus muscles. The procedures for this panel were according to the guidelines set by the AMSA (1995). Duplicate samples measuring 2.54 x 1.27 x 1.27 cm from one steak for each muscle from each animal were provided to panelists. Traits evaluated by the descriptive-attribute sensory panel included myofibrillar tenderness, juiciness, beef flavor intensity, connective tissue amount, and overall tenderness. A scale ranging from 1 (extremely tough, dry, bland, abundant, and tough) to 8 (extremely tender, juicy, intense, none, and tender) was used to measure intensity of these traits (see Tables 6
and 7).
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Table 6. Least squares means for Warner-Bratzler shear force and descriptive attribute sensory panel evaluations of flavor intensity of muscles from Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Table 7. Least squares interaction means for descriptive attribute sensory panel evaluations of muscles from Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Calcium Analysis
Calcium concentration was analyzed by inductively coupled plasma-emission spectroscopy using the methods of Dahlquist and Knoll (1978) and Munter and Grande (1981). The dried and defatted muscle samples were again dried in an air oven overnight at 65°C. One gram of each sample was weighed into a glass crucible and ashed at 458°C for 12 h. The ash was dissolved in a mixture of 5% hydrochloric acid and 1% nitric acid and brought to a final volume of 10 mL with 5% hydrochloric acid and 1% nitric acid. The solutions were analyzed on an ARL model 3560 simultaneous inductively coupled plasma-emission spectroscope (Technicon Instruments, Tarrytown, NY).
Statistical Analysis
All yield grade and carcass weight data were analyzed with the PROC MIXED procedure of SAS (SAS Inst., Inc., Cary, NC). Marbling and quality grade data were analyzed with the PROC GLM procedure of SAS. Least squares means were generated by the LSMEANS statement, and means were separated by the DIFF option. Standard errors were generated by the STDERR option. Quality grade, yield grade, carcass weight, and WBSF data were analyzed as a one-way ANOVA in a completely randomized design structure with treatment serving as the fixed effect. Data from the flavor-profile sensory panel steak evaluations were analyzed as a two-way ANOVA in a completely randomized design structure. Treatment and muscle served as fixed effects, and the data were analyzed for a muscle x treatment interaction. The flavor-profile panel ground beef data were analyzed as a one-way, completely randomized design with treatment as the fixed effect. Data from the descriptive-attribute sensory panel were analyzed as a two-way ANOVA in a completely randomized design structure with treatment and muscle serving as the fixed effects and panelist and testing session serving as random effects. The temperature decline data were analyzed as a two-way ANOVA in a completely randomized design structure. The time x treatment interaction was used to account for repeated measures. The pH decline data were analyzed as a split plot, with treatments serving as the whole plot and muscles serving as subplots. For the pH decline data, slaughter date served as a random effect, and treatment was a fixed effect.
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Results and Discussion
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Carcasses infused with the MPSC solution displayed an initial mild contraction of the foreshanks and unshackled hind leg, which relaxed after completion of the infusion process. However, carcasses infused with CaCl2 displayed extensive contraction in the fore and hind limbs and neck and diaphragm, and these effects were maintained in a rigor-like state from infusion through chilling. Several slaughter tasks were more difficult because of the stiffer, more rigid CaCl2-infused carcasses. After chilling, the foreshanks of carcasses infused with CaCl2 were distinctly more elevated than those of the MPSC-infused and CON carcasses. At fabrication (48 h), the LL muscles from CaCl2-infused carcasses had a firmer, drier, more contracted, and more two-toned appearance. Fluid accumulation and/or hemorrhaged areas were observed between major muscles of the chuck in CaCl2-infused carcasses and, to a lesser extent, in MPSC-infused carcasses.
Dressing percentage of steers infused with the MPSC solution was about 4 percentage points higher (P < 0.05) than for CON steers, and dressing percentage of steers infused with CaCl2 was about 2.3 percentage points higher (P < 0.05) than for CON steers (Table 1). Carcass cooler shrinkage was not different between CON and MPSC-infused steers, but there was greater (P < 0.05) cooler shrinkage for steers infused with CaCl2 than for CON carcasses. Neither infusion treatment affected yield or quality grade traits (Table 2). Wang et al. (1995), using an infusion process similar to ours, infused young bull carcasses with either 10 or 20% water and reported increased dressing percentages of 2 and 4 percentage points, respectively. However, most of that increase was lost by evaporation during the chilling process, resulting in negligible weight gain. Dikeman et al. (1999) and Yancey et al. (2002) reported an average increase in dressing percent of 2.4 and 2.9 percentage points, respectively, for Charolais steers infused with a solution similar to ours.
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Table 1. Least squares means for slaughter and carcass traits of Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Table 2. Least squares means for USDA yield grade and quality grade traits of Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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The longissimus thoracis muscle was softer for MPSC-infused than for CON and CaCl2-infused carcasses and coarser than for CON carcasses (all P < 0.05) (Table 3). However, the longissimus thoracis muscle from MPSC-infused carcasses was finer textured than for CaCl2-infused carcasses. There were no longissimus thoracis color differences among treatments. There was a trend (P > 0.05) for muscles from MPSC- and CaCl2-infused carcasses to have higher purge loss than those from CON, and for the psoas major to have more purge loss than the other muscles. However, the purge loss percentages were variable and somewhat inconsistent. The quadriceps femoris muscle from CaCl2-infused carcasses had less (P < 0.05) purge than from MPSC-infused carcasses (Table 4). Based on purge loss percentages, there did not appear to be a carcass location effect on uptake of the infusion solutions, which conflicts with the "gravitational effect" described by Farouk et al. (1992b), where forequarter muscles had more infusion uptake than round muscles.
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Table 3. Least squares means for 12th-rib longissimus muscle quality attributes of Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Table 4. Least squares means for muscle weights and purge percentages after vacuum packaging from Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Carcass pH and Temperature Decline
The pH declines (Figure 1) were more rapid for the first 4 h in the triceps brachii, longissimus thoracis, and inside semimembranosus muscles of MPSC- and CaCl2-infused carcasses than those of CON carcasses. It took 4 h for the triceps brachii and inside semimembranosus and 16 h for the longissimus thoracis from CON carcasses to reach a pH equal to those of CaCl2- or MPSC-infused carcasses. However, all treatments within a muscle had essentially the same pH at 24 h postmortem. A more rapid pH decline for carcasses infused with CaCl2 than for CON carcasses is consistent with early postmortem muscle contraction and rigor development if they would have occurred simultaneously. However, the severe contraction we observed was much too early to correspond to the more rapid pH decline. The more rapid pH decline for our carcasses infused with the MPSC solution is supported by Farouk et al. (1992a), who reported a faster rate of pH decline in lamb carcasses infused at 10% of live weight with a solution consisting of 0.10% maltose, 0.21% glycerin, 0.23% dextrose, and 0.14% phosphate blend than for noninfused controls. As expected, there were no treatment effects on muscle temperature decline in our study (Figure 2) because the temperature of the MPSC solution was about 25°C and temperature of the CaCl2 solution about 28°C.
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Figure 1. pH declines in the (A) triceps brachii, (B) longissimus thoracis, and (C) inner semimembranosus muscles through 24 h postmortem from Hereford x Angus cattle infused with either 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates at 10% of live weight (MPSC), 0.30 M calcium chloride (CaCl2), or not infused (CON). Each data point is the mean for 12 steers. abcMeans with different superscript letters differ (P < 0.05).
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Figure 2. Temperature declines in the (A) triceps brachii, (B) longissimus thoracis, and (C) inner semimembranosus muscles through 24 h postmortem from Hereford x Angus cattle infused with either 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphates at 10% of live weight (MPSC), 0.30 M calcium chloride (CaCl2), or not infused (CON). Each data point is the mean for 12 steers. (Treatment had no effect on longissimus thoracis or inner semimembranosus at any time.)
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Chemical Traits of Muscles
At fabrication (48 h), the longissimus lumborum muscles from CaCl2-infused carcasses had a much firmer, more contracted, and drier appearance than those from MPSC-infused or CON carcasses. The calcium concentration of the longissimus lumborum muscle from CaCl2-infused carcasses was much higher than those from CON and MPSC-infused carcasses (892.0, 216.6, and 158.9 ppm, respectively; P < 0.05; Table 5). The calcium concentration of the longissimus muscle in our CaCl2-infused carcasses was nearly double the concentration reported by Koohmaraie et al. (1990) when 0.30 M CaCl2 was injected into ovine longissimus muscle at 45 min postmortem, and more than triple the concentration reported by Polidori et al. (2000) when infusing ovine carcasses with 0.30 M CaCl2 through the carotid artery. However, the calcium concentration of our CaCl2-infused carcasses was only about 57% of the concentration (1,577 ppm) reported in ovine longissimus muscle when the carcasses were infused similar to those in this study just prior to evisceration (Koohmaraie et al., 1988). When Koohmaraie et al. (1990) injected the longissimus muscles of bovine carcasses in five injection sites at 45 min postmortem, the Ca2+ content was 51% higher than the values we obtained. The lower Ca2+ concentration for the longissimus lumborum from our MPSC-infused carcasses than for CON carcasses likely was due to a rinsing and/or dilution effect in the muscle from the retained infusion solution. The percentage of moisture was higher (P < 0.05) and the percentage of protein and concentration of iron were lower for the longissimus lumborum from MPSC-infused carcasses. These differences also were likely due to the rinsing effect and/or dilution from the retained infusion solution (Table 5). The percentage of moisture was lower (P < 0.05) and the percentage of protein was higher in the longissimus lumborum of CaCl2-infused carcasses than that of MPSC-infused carcasses. This likely was due to the greater fluid retention in the MPSC-infused carcasses, which also resulted in a higher dressing percentage. Farouk et al. (1992b) reported a higher percentage of moisture and a lower percentage of fat in the supraspinatus muscle of cow carcasses infused with a solution similar to that of this study. However, neither the longissimus lumborum nor semitendinosus were affected in their study. They explained this interaction by the closer proximity of the supraspinatus muscle to the infusion site and/or by the downward movement of the solution by gravity during the chilling process.
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Table 5. Least squares means for proximate analysis of the longissimus thoracis muscle from Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Tenderness Measurements
Table 6
shows that the longissimus lumborum muscle from CaCl2-infused carcasses had much higher (P < 0.05) WBSF values than longissimus lumborum muscles from either MPSC-infused or CON carcasses. This greater toughening from CaCl2 infusion likely was caused by the extensive early postmortem tetany-like muscle contraction during chilling. On the other hand, the semitendinosus muscle from CaCl2 carcasses did not have higher WBSF values than either MPSC-infused or CON carcasses. The longissimus lumborum muscle from MPSC-infused carcasses had higher (P < 0.05) WBSF values than that from CON carcasses, whereas the semitendinosus muscle from MPSC-infused carcasses had lower (P < 0.05) WBSF values than that from CON carcasses. Neither Dikeman et al. (1999) nor Yancey et al. (2002) reported any improvement in WBSF from cattle infused with solutions similar to the one we used.
Neither infusion treatment had an effect on beef flavor intensity when evaluated by the descriptive attribute sensory panel (Table 6). There was a significant muscle x treatment interaction for the descriptive attribute traits of myofibrillar tenderness, overall tenderness, connective tissue amount, juiciness, and off flavor (Table 7). The longissimus lumborum muscle from CaCl2-infused carcasses had lower (P < 0.05) myofibrillar and overall tenderness and higher (P < 0.05) detectable connective tissue than longissimus lumborum muscles from MPSC-infused and CON carcasses. In addition, the longissimus lumborum muscle from CaCl2-infused carcasses had lower (P < 0.05) myofibrillar and overall tenderness scores than semitendinosus muscles from MPSC-, CaCl2-infused, and CON carcasses. The descriptive attribute sensory panel also scored the longissimus lumborum muscle from CaCl2-infused carcasses as less juicy (P < 0.05), but with fewer off flavors than longissimus lumborum muscles from MPSC-infused and CON carcasses. On the other hand, the semitendinosus muscle from CaCl2-infused carcasses did not have lower (P > 0.05) sensory panel tenderness scores than semitendinosus muscles from either MPSC-infused or CON carcasses.
As stated earlier, there may have been a gravitational effect from the infusion process that resulted in the semitendinosus muscle not having elevated calcium concentrations and contraction toughening. Farouk et al. (1992b) reported that infused solutions were retained in beef muscles from greatest to least in the following order: supraspinatus > longissimus > semitendinosus. Farouk and Price (1994) reported that infused solutions (10% of a tenderizing blend or 10% of the tenderizing blend plus 0.015 M CaCl2) were retained in the following order: shoulder > loin > leg. These results suggest that because carcasses are infused when hanging from the rail, the solution may not be equally distributed to all areas. Thus, a gravitational effect may allow for greater distribution of substrates in muscles closer to the infusion site. Additionally, a postinfusion gravitational migration of substrates may occur as the carcass is chilled during postmortem storage. Wang et al. (1995) stated that the difficulties of pumping infusates into the deep semimembranosus were related to gravity and the position of the semimembranosus in the hind leg, far from the catheter entry point.
Our results contrast those reported by Koohmaraie et al. (1988), in which ovine carcasses were infused through the carotid artery prior to evisceration with 0.30 M CaCl2 and WBSF was reduced from 4.61 to 2.77 kg at 6 d postmortem. They used low voltage electrical stimulation prior to infusion to deplete ATP so that Ca2+-induced contraction with subsequent toughening would not occur after CaCl2 infusion. However, they concluded that electrical stimulation was not a necessary step prior to CaCl2-infusion, but did not provide data to support this. Koohmaraie et al. (1988; 1990) reported that CaCl2 infusion resulted in a dramatic reduction in calcium-dependent protease by 24 h postmortem, which they cited as the primary reason for the improved tenderness of CaCl2-infused carcasses. We likely caused Ca2+-induced toughening with immediate postexsanguination infusion with CaCl2 because it was clear that our carcasses were in a tetany-like contraction state during the chilling process and that dramatic toughening occurred. Thus, the Ca2+-induced contraction, and subsequent toughening, must have greatly overshadowed or partly inhibited proteolysis. Increased WBSF in our study also contrasts results from other infusion research. St. Angelo et al. (1991) reported that electrically stimulating (100 volts) ovine carcasses, and then infusing one-half immediately after slaughter with 0.30 M CaCl2, reduced WBSF at 7 d postmortem from 6.05 kg for electrical stimulation only to 3.78 kg for electrically stimulated carcasses that were infused with CaCl2. St. Angelo et al. (1991) did not report muscle calcium concentrations. Koohmarie et al. (1990) infused bovine carcasses at 45 min postmortem with 0.30 M CaCl2, resulting in a WBSF reduction from 6.23 kg for control carcasses to 5.06 kg for CaCl2-infused carcasses at 14 d postmortem. On the other hand, Farouk et al. (1992a) reported that infusion of lamb carcasses with a solution of 0.15 M CaCl2 increased WBSF values 35% compared to infusion with a solution containing 0.10% maltose, 0.21% glycerin, 0.23% dextrose, and 0.14% phosphate blend, and 13% compared to noninfused controls. In their study, myomyofibrillar fragmentation index was dramatically lower and sarcomere length tended to be lower (12%) for carcasses infused with CaCl2. Farouk et al. (1992a) reported an appearance of 30 kDa protein components in the gels of myofibrillar proteins of meat from lambs infused with a MPSC solution similar to the one used in this study and with CaCl2, demonstrating that toughness was attributed to shortening of fibers and not to a reduction in proteolysis. Our theory is that Ca2+ ions in our CaCl2-infused carcasses were increased dramatically in the longissimus lumborum very soon after exsanguination, which stimulated extensive muscle contraction that remained while carcasses were undergoing rigor mortis. Other researchers have shown that muscles in a contracted state during rigor mortis are less tender (Marsh, 1972; Locker and Daines, 1976; King et al., 2001).
Farouk et al. (1992a) reported a dramatic reduction in WBSF value and an increase in myofibrillar fragmentation index of the longissimus muscle from lamb carcasses infused with an MPSC solution similar to the one used in this study (5.96 vs 8.19 kg, respectively). They attributed this to a faster rate of glycolysis, as well as to the combined effects of infusion ingredients. In a study of cows, Farouk et al. (1992b) reported a 13% improvement in WBSF values for carcasses infused with an MPSC solution similar to the one used in this study. However, it should be pointed out that our steers were young grain-fed steers that were tender without infusion, suggesting that MPSC-infusion may be most effective in older, genetically less tender, and/or nongrain-fed steers. Our results agree with those of Yancey et al. (2002), who found that infusion of young, grain-fed Charolais steers with the same MPSC solution as that used in this study did not improve WBSF or sensory panel tenderness scores of longissimus lumborum and semitendinosus steaks.
There was a significant muscle x treatment interaction for characteristics evaluated by the trained descriptive flavor profile sensory panel (Table 8). The freshly cooked longissimus lumborum muscle from CaCl2-infused carcasses had less beef flavor identification, less brown roasted flavor, less bloody/serumy and more soapy/chemical flavor than either the semitendinosus or longissimus lumborum muscles from MPSC-infused or CON carcasses (all P < 0.05). There was no difference in brown roasted flavor between semitendinosus and longissimus lumborum muscles from CaCl2-infused carcasses. Beef flavor identification of the semitendinosus muscle from CaCl2 carcasses was lower than for the longissimus lumborum muscle from MPSC-infused and CON carcasses. There were no differences among treatment combinations for metallic flavor.
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Table 8. Least squares interaction means for flavor profile characteristics of freshly cooked and warmed over longissimus and semitendinosus steaks as evaluated by a descriptive flavor profile sensory panel of Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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The descriptive flavor profile panel evaluated the warmed-over longissimus lumborum muscle from CaCl2 carcasses as having less beef flavor identification, less brown roasted flavor, and more soapy/chemical flavor than warmed-over longissimus lumborum and semitendinosus muscles from MPSC-infused and CON carcasses and the semitendinosus from CaCl2-infused carcasses (all P < 0.05). The CON semitendinosus muscle had more soapy/chemical flavor than the CON longissimus lumborum muscle. There were a few differences (P < 0.05) among the treatment combinations for the traits of metallic, soapy/chemical, and cardboard, but they were inconsistent. Both the warmed-over longissimus lumborum and semitendinosus muscles had cardboard off-flavors, in contrast to the freshly cooked muscles. Within muscle, there were virtually no differences in flavor-profile characteristics between the MPSC-infused and CON carcasses. These results agree with those of Yancey et al. (2002), who found that infusion with a MPSC solution similar to the one used in this study resulted in only small, inconsistent effects on flavor-profile characteristics of longissimus lumborum and semitendinosus steaks.
In contrast to the results for steaks, ground beef patties from CaCl2-infused carcasses that were freshly cooked and evaluated by the descriptive flavor profile panel were evaluated as having more (P < 0.05) beef flavor identification, more brown roasted flavor, and less soapy/chemical flavor than patties from MPSC-infused carcasses (Table 9). Patties from CON carcasses had a more (P < 0.05) brown-roasted and a less soapy/chemical flavor than those from MPSC-infused carcasses. The warmed-over patties from CaCl2-infused carcasses had less beef flavor identification, more soapy/chemical, and more oxidized/painty flavor than patties from MPSC-infused carcasses. Furthermore, warmed-over patties from MPSC-infused carcasses had less soapy/chemical flavor than patties from CON carcasses, which contradicts the results for freshly cooked ground beef. Yancey et al. (2002) reported some statistical differences between warmed-over ground beef from MPSC-infused and CON carcasses, but the results were inconsistent.
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Table 9. Least squares means for descriptive flavor profile sensory panel characteristics of freshly cooked and warmed over ground beef from Hereford x Angus steers infused with either the MPSC solution, 0.30 M calcium chloride (CaCl2), or not infused (CON)a
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Implications
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Vascular infusion of young, grain-finished Hereford x Angus steers at 10% of live weight with the solution of saccharides, sodium chloride, and phosphates that we used would be expected to increase dressing percent significantly, but have only minor effects on carcass traits, meat tenderness, and flavor profile characteristics. Further research is recommended to investigate refinements in the temperature and composition of the infusion solution. Infusion with 0.30 M calcium chloride would be expected to increase dressing percentage, but also to cause unattractive fluid-accumulation pockets between muscles and two-toning in some muscles, and to have dramatic negative effects on longissimus tenderness. In addition, infusion with calcium chloride would be expected to have significant negative effects on flavor profile characteristics of freshly cooked longissimus and semitendinosis steaks. Postexsanguination vascular infusion with 0.30 M calcium chloride is not recommended.
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Footnotes
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1 Appreciation is expressed to the Natl. Cattlemen’s Beef Assoc., Greenwood Village, CO; N. Amer. Meat Proc. Assoc., Reston, VA; MPSC, Inc., St. Paul, MN; and Koch Industries Feedlot, Wichita, KS, for their financial support of this research. Financial support was also provided by the MN Agric. Exp. Stn. Appreciation is expressed to S. Stroda for her excellent assistance in conducting the Warner-Bratzler shear force and descriptive attribute sensory evaluations. 
2 Contribution no. 02-161-J from the KS Agric. Exp. Stn.
4 Present address: PetSmart, 19601 N. 27th Ave., Phoenix, AZ 85027.
5 Present address: The Pillsbury Company, 330 University Ave., Minneapolis, MN 55414.
Received for publication February 20, 2002.
Accepted for publication August 20, 2002.
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Literature Cited
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Abstract
Introduction
