Color stability of steaks from carcasses vascularly infused immediately after exsanguination
Date
2010-08-23T19:18:25Z
Journal Title
Journal ISSN
Volume Title
Publisher
Kansas State University. Agricultural Experiment Station and Cooperative Extension Service
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.
Description
Keywords
Beef, Infusion, Display, Color stability