Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability.
Grain-finished, high-percentage Charolais steers (n = 36) were selected for uniformity. Immediately after jugular vein exsanguination, 27 steers were infused at 10% of live weight via the carotid artery with a solution developed by MPSC, Inc. (St. Paul, MN) consisting of 98.52% water, 0.97% saccharides, 0.23% sodium chloride, and 0.28% phosphate blend plus either 500 ppm vitamin C (MPSC+C; n = 9), 500 ppm vitamin E (MPSC+E; n = 9), or 500 ppm vitamin C + 500 ppm vitamin E (MPSC+C+E; n = 9). Uninfused controls (CON) were exsanguinated conventionally. Carcasses were fabricated at 48 h postmortem. Longissimus thoracis (LT), psoas major (PM), and semimembranosus (SM) muscles were removed, vacuum-packaged, and stored at 2 degrees C until 14 d postmortem. Then, steaks 2.54 cm thick were sliced from the three muscles, placed on foam trays, and overwrapped with polyvinyl chloride film. Ground beef (GB) was formulated from the quadriceps femoris to contain 20% fat, mounded into 0.45-kg portions, placed on styrofoam trays, and wrapped with polyvinyl chloride film. Steaks were visually evaluated for uniformity and initial color on display d 0. Instrumental color measurements of L*, a*, b* and trained sensory panel color evaluations were obtained daily for 4 d (PM and GB) or 5 d (LT and SM) of display. No display time x treatment interaction existed for L*, a*, or b* values. The LT from CON cattle had more uniform color (P < 0.05) and was more cherry red than that from all infused cattle on d 0. Visual scores indicated that GB from MPSC+E cattle was more red (P < 0.05) than that from MPSC+C infused cattle throughout display, and GB from MPSC+E cattle was more red (P < 0.05) than that from CON cattle for the last 3 d of display. The vascular infusion solutions generally did not improve color or display-color stability of steaks, but the infusion solution with vitamin E did improve display-color stability of GB.
Yancey
E J
EJ
Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506, USA.
Hunt
M C
MC
Dikeman
M E
ME
Addis
P B
PB
Katsanidis
E
E
D000818:Animals; D000975:Antioxidants / Q000008:administration & dosage / Q000494:pharmacology*; D001205:Ascorbic Acid / Q000008:administration & dosage / Q000494:pharmacology; D002241:Carbohydrates / Q000008:administration & dosage / Q000494:pharmacology*; D002417:Cattle; D003116:Color; D005511:Food Handling / Q000379:methods; D007261:Infusions, Intra-Arterial / Q000662:veterinary; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D018482:Muscle, Skeletal / Q000187:drug effects*; D010710:Phosphates / Q000008:administration & dosage / Q000494:pharmacology*; D010858:Pigmentation; D012965:Sodium Chloride / Q000008:administration & dosage / Q000494:pharmacology*; D013649:Taste; D013997:Time Factors; D014810:Vitamin E / Q000008:administration & dosage / Q000494:pharmacology; D024502:alpha-Tocopherol / Q000032:analysis
D000975:Antioxidants; D002241:Carbohydrates; D010710:Phosphates; D014810:Vitamin E; D012965:Sodium Chloride; D024502:alpha-Tocopherol; D001205:Ascorbic Acid