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dc.citation.epage25en_US
dc.citation.spage21en_US
dc.contributor.authorHunt, Melvin C.
dc.contributor.authorSchoenbeck, J.J.
dc.contributor.authorDobbels, T.E.
dc.contributor.authorDikeman, Michael E.
dc.contributor.authorStroda, Sally L.
dc.contributor.authoreidmdikemanen_US
dc.contributor.authoreidsstrodaen_US
dc.date1999en
dc.date.accessioned2010-08-23T19:18:25Z
dc.date.available2010-08-23T19:18:25Z
dc.date.issued2010-08-23T19:18:25Z
dc.date.published1999en_US
dc.description.abstractHereford × 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.conferenceCattlemen's Day, 1999, Kansas State University, Manhattan, KS, March 5, 1999en_US
dc.identifier.urihttp://hdl.handle.net/2097/4698
dc.publisherKansas State University. Agricultural Experiment Station and Cooperative Extension Serviceen_US
dc.relation.isPartOfCattlemen’s Day, 1999en_US
dc.relation.isPartOfKansas Agricultural Experiment Station contribution; no. 99-339-Sen_US
dc.relation.isPartOfReport of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831en_US
dc.subjectBeefen_US
dc.subjectInfusionen_US
dc.subjectDisplayen_US
dc.subjectColor stabilityen_US
dc.titleColor stability of steaks from carcasses vascularly infused immediately after exsanguinationen_US
dc.typeConference paperen_US

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