Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
Grain-finished Hereford x Angus steers (n = 36) were assigned to one of three treatmentgroups. Immediately after jugular exsanguination, 12 steers were infused at 10% of live weight via the left 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 (MPSC); 12 steers were infused at 10% of live weight with 0.30 M CaCl2 (CaCl2); and 12 steers were exsanguinated conventionally and served as noninfused controls (CON). Declines in pH for three muscles were measured. CaCl2-infused carcasses exhibited extensive muscle contraction at the time of cooler entry. Carcasses were graded at 24 h postmortem and fabricated at 48 h postmortem. Longissimus lumborum (LL), semitendinosus (ST), and quadriceps femoris (QF) muscles were removed, vacuum packaged, and stored at 2 degrees C until 14 d postmortem. Then, 2.54-cm-thick steaks were cut from the LL and ST for shear force and sensory evaluations. Ground beef was formulated from the QF to contain 20% fat. Steers infused with MPSC and CaCl2 had 4.0 and 2.3% higher dressing percentage points, respectively, than CON steers. Calcium concentrations of the LL muscle for CaCl2- and MPSC-infused carcasses, as well as the CON carcasses, were 892.0, 158.9, and 216.6 ppm, respectively. For the TB and longissimus thoracis muscles, pH decline was more rapid for CaCl2- and MPSC-infused carcasses than for CON carcasses, but there were no differences in 24-h pH. Warner-Bratzler shear force values were much higher (P < 0.05), and descriptive attribute sensory panel tenderness scores much lower (P < 0.05), for the LL from CaCl2-infused carcasses than for MPSC-infused and CON carcasses. Flavor intensity of the LL of CaCl2-infused carcasses was reduced (P < 0.05); however, overall tenderness and flavor of the ST were unaffected (P > 0.05) by CaCl2 infusion. Beef flavor identification, brown-roasted flavor, and bloody/serumy flavor were lowest and soapy/chemical flavor was highest (P < 0.05) for both freshly cooked and warmed-over LL from CaCl2-infused carcasses. There were no distinct meat quality advantages for infusing cattle with a solution of saccharides, sodium chloride, and phosphates. Infusion with 0.30 M CaCl2 increased dressing percentage, but caused severe muscle contraction early postmortem, decreased LL tenderness markedly, and reduced flavor of LL steaks and ground beef.
Dikeman
M E
ME
Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506, USA. mdikeman@oznet.ksu.edu
Hunt
M C
MC
Addist
P B
PB
Schoenbeck
H J
HJ
Pullen
M
M
Katsanidis
E
E
Yancey
E J
EJ
D000818:Animals; D002122:Calcium Chloride / Q000008:administration & dosage* / Q000494:pharmacology; D002241:Carbohydrates / Q000008:administration & dosage*; D002417:Cattle; D005511:Food Handling / Q000379:methods; D018857:Food Packaging; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007262:Infusions, Intravenous / Q000662:veterinary; D008297:Male; D008460:Meat / Q000032:analysis / Q000592:standards*; D008461:Meat Products / Q000032:analysis / Q000592:standards*; D009119:Muscle Contraction / Q000187:drug effects; D018482:Muscle, Skeletal / Q000187:drug effects; D010710:Phosphates / Q000008:administration & dosage* / Q000494:pharmacology; D010858:Pigmentation / Q000187:drug effects; D011897:Random Allocation; D012965:Sodium Chloride / Q000008:administration & dosage* / Q000494:pharmacology; D012996:Solutions; D013649:Taste; D013997:Time Factors
D002241:Carbohydrates; D010710:Phosphates; D012996:Solutions; D012965:Sodium Chloride; D002122:Calcium Chloride