Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability

Authors

T.E. Dobbels
Melvin C. Hunt
J.J. Schoenbeck
Michael E. Dikeman

Keywords

Cattlemen's Day, 1999; Kansas Agricultural Experiment Station contribution; no. 99-339-S; Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 831; Beef; Vascular infusion; Meat quality; Meat palatability

Abstract

We evaluated the effects of postexsanguination vascular infusion at 10% of live weight of a solution of sugars, sodium chloride, and phosphates (MPSC) or of calcium chloride on carcass traits and meat palatability. Dressing percentages were 4% higher for carcasses infused with the MPSC and 2.5 % higher for carcasses infused with calcium chloride than for controls. USDA quality grades were not affected by vascular infusion. Infusion with calcium chloride caused undesirable intermuscular fluid accumulation and two-toned color in several muscles. It also caused higher Warner- Bratzler shear values and lower trained sensory panel scores (P<.05). MPSC infusion may offer financial benefits by increasing dressing percent, but it has no other major effects.

Recommended Citation

Dobbels, T.E.; Hunt, Melvin C.; Schoenbeck, J.J.; and Dikeman, Michael E. (1999) "Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1830