Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability
dc.citation.epage | 20 | en_US |
dc.citation.spage | 17 | en_US |
dc.contributor.author | Dobbels, T.E. | |
dc.contributor.author | Hunt, Melvin C. | |
dc.contributor.author | Schoenbeck, J.J. | |
dc.contributor.author | Dikeman, Michael E. | |
dc.contributor.authoreid | mdikeman | en_US |
dc.date | 1999 | en |
dc.date.accessioned | 2010-08-23T19:18:06Z | |
dc.date.available | 2010-08-23T19:18:06Z | |
dc.date.issued | 2010-08-23T19:18:06Z | |
dc.date.published | 1999 | en_US |
dc.description.abstract | We evaluated the effects of postexsanguination vascular infusion at 10% of live weight of a solution of sugars, sodium chloride, and phosphates (MPSC) or of calcium chloride on carcass traits and meat palatability. Dressing percentages were 4% higher for carcasses infused with the MPSC and 2.5 % higher for carcasses infused with calcium chloride than for controls. USDA quality grades were not affected by vascular infusion. Infusion with calcium chloride caused undesirable intermuscular fluid accumulation and two-toned color in several muscles. It also caused higher Warner- Bratzler shear values and lower trained sensory panel scores (P<.05). MPSC infusion may offer financial benefits by increasing dressing percent, but it has no other major effects. | en_US |
dc.description.conference | Cattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999 | en_US |
dc.identifier.uri | http://hdl.handle.net/2097/4697 | |
dc.publisher | Kansas State University. Agricultural Experiment Station and Cooperative Extension Service | en_US |
dc.relation.isPartOf | Cattlemen’s Day, 1999 | en_US |
dc.relation.isPartOf | Kansas Agricultural Experiment Station contribution; no. 99-339-S | en_US |
dc.relation.isPartOf | Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831 | en_US |
dc.subject | Beef | en_US |
dc.subject | Vascular infusion | en_US |
dc.subject | Meat quality | en_US |
dc.subject | Meat palatability | en_US |
dc.title | Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability | en_US |
dc.type | Conference paper | en_US |