report
Authors
We evaluated the effects of postexsanguination vascular infusion at 10% of live weight of a solution of sugars, sodium chloride, and phosphates (MPSC) or of calcium chloride on carcass traits and meat palatability. Dressing percentages were 4% higher for carcasses infused with the MPSC and 2.5 % higher for carcasses infused with calcium chloride than for controls. USDA quality grades were not affected by vascular infusion. Infusion with calcium chloride caused undesirable intermuscular fluid accumulation and two-toned color in several muscles. It also caused higher Warner- Bratzler shear values and lower trained sensory panel scores (P<.05). MPSC infusion may offer financial benefits by increasing dressing percent, but it has no other major effects.
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, Meat quality, Meat palatability
How to Cite: Dobbels, T. , Hunt, M. C. , Schoenbeck, J. & Dikeman, M. E. (1999) “Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates or with calcium chloride on carcass traits and meat palatability”, Kansas Agricultural Experiment Station Research Reports. 1(1). doi: https://doi.org/10.4148/2378-5977.1830