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.