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; Flavor profile analysis
Abstract
Two groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force values, and flavor. Nine steers from one group of 18 were infused with a solution containing sugars, sodium chloride, and a phosphate blend (MPSC), and the remaining nine steers served as noninfused controls. Nine in the second slaughter group of 18 were MPSC-infused, and nine were infused with the MPSC solution plus 500 ppm vitamin C (MPSC+C). The MPSC cattle had a 2.9% higher mean dressing percentage (P.05) on Warner-Bratzler shear force or USDA quality and yield grades. Results from a descriptive flavor profile sensory panel showed some significant differences in flavor profile characteristics, but these differences were small and inconsistent. Vascular infusion with MPSC or MPSC+C increased carcass weights, had few effects on USDA quality or yield grades or shear force, and had no consistent effects on flavor profile characteristics of cooked beef.
Recommended Citation
Yancey, E.J.; Dobbels, T.E.; Katasanidis, E.; Dikeman, Michael E.; and Chambers, Edgar IV
(1999)
"Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear forces, and palatability (1999),"
Kansas Agricultural Experiment Station Research Reports:
Vol. 0:
Iss.
1.
https://doi.org/10.4148/2378-5977.1832
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