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), 21-25. doi: https://doi.org/10.4148/2378-5977.1831
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