Article Title
Color stability of steaks from carcasses vascularly infused immediately after exsanguination
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.
First page
21
Last page
25
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
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
