title: Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef.
abstract: Three groups of 12 high percentage Charolais steers were slaughtered on three dates. Steers (n = 27) were infused immediately after exsanguination at 10% of BW with a solution containing saccharides, NaCl, and phosphates (MPSC solution; MPSC, Inc., St. Paul, MN) plus either 500 ppm vitamin C (MPSC+C), 500 ppm vitamin E (MPSC+E), or 500 ppm vitamin C plus 500 ppm vitamin E (MPSC+C+E). Noninfused controls (CON) were 9 steers. The longissimus thoracis (LT), semitendinosus (ST), and quadriceps femoris muscles were removed at 48-h postmortem, vacuum-packaged, and aged until 14-d postmortem. Steaks 2.54-cm thick were cut from the LT and ST. The quadriceps was utilized for ground-beef production. Infused steers had higher dressing percentages and heavier heart and liver weights (P < 0.05) than CON. Vascular infusion with vitamins C, E, or C plus E had no effect (P > 0.05) on USDA yield and quality-grade traits, LT and ST Warner-Bratzler shear force, descriptive-attribute traits, and freshly cooked steak flavor-profile traits. Vascular infusion had little effect on the flavor-profile traits of warmed-over steaks. Therefore, the results of our study indicate that vascular infusion with vitamins C, E, or C plus E can increase dressing percentage and organ weights, but have minimal effects on descriptive-attribute and flavor-profile sensory panel ratings.
authors.affiliation: Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506, USA.
authors.forename: E J
authors.initials: EJ
authors.lastname: Yancey
authors.forename: M E
authors.initials: ME
authors.lastname: Dikeman
authors.forename: P B
authors.initials: PB
authors.lastname: Addist
authors.forename: E
authors.initials: E
authors.lastname: Katsanidis
authors.forename: M
authors.initials: M
authors.lastname: Pullen
mesh_terms: 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; D018857:Food Packaging / Q000379:methods; D007262:Infusions, Intravenous; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D008461:Meat Products / Q000032:analysis / Q000592:standards; D018482:Muscle, Skeletal / Q000187:drug effects*; D009929:Organ Size / Q000187:drug effects; D010710:Phosphates / Q000008:administration & dosage / Q000494:pharmacology*; D010858:Pigmentation; D012965:Sodium Chloride / Q000008:administration & dosage / Q000494:pharmacology*; D012996:Solutions; D013649:Taste; D014810:Vitamin E / Q000008:administration & dosage / Q000494:pharmacology
chemical_list: D000975:Antioxidants; D002241:Carbohydrates; D010710:Phosphates; D012996:Solutions; D014810:Vitamin E; D012965:Sodium Chloride; D001205:Ascorbic Acid