Color stability of steaks from carcasses vascularly infused immediately after exsanguination
| dc.citation.epage | 25 | en_US |
| dc.citation.spage | 21 | en_US |
| dc.contributor.author | Hunt, Melvin C. | |
| dc.contributor.author | Schoenbeck, J.J. | |
| dc.contributor.author | Dobbels, T.E. | |
| dc.contributor.author | Dikeman, Michael E. | |
| dc.contributor.author | Stroda, Sally L. | |
| dc.contributor.authoreid | mdikeman | en_US |
| dc.contributor.authoreid | sstroda | en_US |
| dc.date | 1999 | en |
| dc.date.accessioned | 2010-08-23T19:18:25Z | |
| dc.date.available | 2010-08-23T19:18:25Z | |
| dc.date.issued | 2010-08-23T19:18:25Z | |
| dc.date.published | 1999 | en_US |
| dc.description.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. | 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/2097/4698 | |
| 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 | Infusion | en_US |
| dc.subject | Display | en_US |
| dc.subject | Color stability | en_US |
| dc.title | Color stability of steaks from carcasses vascularly infused immediately after exsanguination | en_US |
| dc.type | Conference paper | en_US |
