Color stability of steaks from carcasses vascularly infused immediately after exsanguination

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Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Hunt, Melvin C.; Schoenbeck, J.J.; Dobbels, T.E.; Dikeman, Michael E.; Stroda, Sally L.
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
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
Date: 1999
Conference paper
Record URL: http://hdl.handle.net/2097/4698
 

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