Color stability of steaks from carcasses vascularly infused immediately after exsanguination

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

doi:10.4148/2378-5977.1831

report

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

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.

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

How to Cite: Hunt, M. C. , Schoenbeck, J. , Dobbels, T. , Dikeman, M. E. & Stroda, S. L. (1999) “Color stability of steaks from carcasses vascularly infused immediately after exsanguination”, Kansas Agricultural Experiment Station Research Reports. 1(1). doi: https://doi.org/10.4148/2378-5977.1831