Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

• Published in: Journal of food science 2003-05, Vol.68 (4), p.1149-1154
• Main Authors: Katsanidis, E, Meyer, D.C, Addis, P.B, Yancey, E.J, Dikeman, M.E, Tsiamyrtzis, P, Pullen, M
• Format: Article
• Language: English
• Subjects: Animal productions; antioxidant-prooxidant balance; Antioxidants; ascorbic acid; Beef; beef cattle; Biological and medical sciences; calcium chloride; carotid arteries; Cholesterol; Food industries; Food science; Fundamental and applied biological sciences. Psychology; iron; Meat and meat product industries; phosphates; sodium chloride; Terrestrial animal productions; thiobarbituric acid-reactive substances; Toxicity; vascular infusion; Vertebrates; vitamin E
• ISSN: 0022-1147; 1750-3841
• DOI: 10.1111/j.1365-2621.2003.tb09616.x

Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguination. Moisture, fat, iron, calcium, vitamin E, and cholesterol contents and the development of rancidity (TBARS) on the resulting meat were measured. Meat from infused cattle had slightly higher moisture and lower iron and cholesterol contents due to greater blood removal. When vitamin E was present in the infusion solution, TBARS values were lower for infused meat. Infusion with either the standard solution, calcium chloride, or standard solution plus vitamin C did not consistently affect TBARS values.