Color stability of steaks from carcasses
vascularly infused immediately after exsanguination

Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Hunt, M.C.; Schoenbeck, J.J.; Dikeman, M.E.; Dobbels, T.E.; Stroda, S.L.

Conference paper

Publication Date: 1999

Conference: Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999
Starting Page: 21, Ending Page: 25
Publisher: Kansas State University. Agricultural Experiment Station and Cooperative Extension Service

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Abstract:

Hereford × Angus carcasses were infused with a solution of either sugar/phosphate or calcium chloride immediately after exsanguination to determine effects on color stability during retail display. A calcium chloride solution darkened the cuts and reduced color stability. A sugar/phosphate blend made steaks appear lighter red (more desirable), and their color stability was equal to that of the noninfused control.

Keywords: Beef; Infusion; Display; Color stability

URL for this item: http://hdl.handle.net/2097/4698

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