Hunt, Melvin C.Schoenbeck, J.J.Dobbels, T.E.Dikeman, Michael E.Stroda, Sally L.2010-08-232010-08-232010-08-23http://hdl.handle.net/2097/4698Hereford × 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.BeefInfusionDisplayColor stabilityConference paper