Color stability of steaks from carcasses vascularly infused immediately after exsanguination
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
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.
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Hunt, Melvin C.; Schoenbeck, J.J.; Dobbels, T.E.; Dikeman, Michael E.; and Stroda, Sally L.
"Color stability of steaks from carcasses vascularly infused immediately after exsanguination,"
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