Color stability of steaks from carcasses vascularly infused immediately after exsanguination
Date
2010-08-23T19:18:25Z
Authors
Hunt, Melvin C.
Schoenbeck, J.J.
Dobbels, T.E.
Dikeman, Michael E.
Stroda, Sally L.
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
