Kansas Agricultural Experiment Station Research Reports

Article Title

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