Abstract

Two groups of grain-finished, crossbred Charolais steers were utilized to determine the effects of post-bleeding vascular infusion on dressing percentages, USDA quality and yield grades, Warner-Bratzler shear force values, and flavor. Nine steers from one group of 18 were infused with a solution containing sugars, sodium chloride, and a phosphate blend (MPSC), and the remaining nine steers served as noninfused controls. Nine in the second slaughter group of 18 were MPSC-infused, and nine were infused with the MPSC solution plus 500 ppm vitamin C (MPSC+C). The MPSC cattle had a 2.9% higher mean dressing percentage (P.05) on Warner-Bratzler shear force or USDA quality and yield grades. Results from a descriptive flavor profile sensory panel showed some significant differences in flavor profile characteristics, but these differences were small and inconsistent. Vascular infusion with MPSC or MPSC+C increased carcass weights, had few effects on USDA quality or yield grades or shear force, and had no consistent effects on flavor profile characteristics of cooked beef.

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, Flavor profile analysis

How to Cite:

Yancey, E., Dobbels, T., Katasanidis, E., Dikeman, M. E. & Chambers, E., IV, (1999) “Effects of post-bleeding vascular infusion of cattle with a solution of sugars, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear forces, and palatability”, Kansas Agricultural Experiment Station Research Reports 1(1), 26-29. doi: https://doi.org/10.4148/2378-5977.1832