Color stability of steaks from carcasses vascularly infused immediately after exsanguination

Authors

Melvin C. Hunt
J.J. Schoenbeck
T.E. Dobbels
Michael E. Dikeman
Sally L. Stroda

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; Infusion; Display; Color stability

Abstract

Hereford x 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.

Recommended Citation

Hunt, Melvin C.; Schoenbeck, J.J.; Dobbels, T.E.; Dikeman, Michael E.; and Stroda, Sally L. (1999) "Color stability of steaks from carcasses vascularly infused immediately after exsanguination," Kansas Agricultural Experiment Station Research Reports: Vol. 0: Iss. 1. https://doi.org/10.4148/2378-5977.1831