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

• Published in: Journal of animal science 2002-07, Vol.80 (7), p.1904-1910
• Main Authors: YANCEY, E. J, DIKEMAN, M. E, ADDIS, P. B, KATSANIDIS, E, PULLEN, M
• Format: Article
• Language: English
• Subjects: Animals; Antioxidants - administration & dosage; Antioxidants - pharmacology; Ascorbic Acid - administration & dosage; Ascorbic Acid - pharmacology; Beef; Biological and medical sciences; Carbohydrates - administration & dosage; Carbohydrates - pharmacology; Cattle; Color; Food additives; Food Handling - methods; Food industries; Food Packaging - methods; Fundamental and applied biological sciences. Psychology; Infusions, Intravenous; Male; Meat - analysis; Meat - standards; Meat and meat product industries; Meat Products - analysis; Meat Products - standards; Muscle, Skeletal - drug effects; Organ Size - drug effects; Phosphates - administration & dosage; Phosphates - pharmacology; Pigmentation; Sodium Chloride - administration & dosage; Sodium Chloride - pharmacology; Solutions; Taste; Vitamin E - administration & dosage; Vitamin E - pharmacology
• ISSN: 0021-8812; 1525-3163

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.