Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability

Journal of Animal Science

Volumn 79, Issue 10, 2001, Pages 2619-2626

  Yancey, E J ^a   Hunt, M C ^a   Dikeman, M E ^a   Addis, P B ^b   Katsanidis, E ^b,c  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Pillsbury Company   (United States)

Author keywords

Beef; Color; Displays; Infusion

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE; PHOSPHATE; SODIUM CHLORIDE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; COLOR; DRUG EFFECT; FOOD HANDLING; INTRAARTERIAL DRUG ADMINISTRATION; MALE; MEAT; METHODOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TASTE; TIME;

ALPHA-TOCOPHEROL; ANIMAL; ANTIOXIDANTS; ASCORBIC ACID; CARBOHYDRATES; CATTLE; COLOR; FOOD HANDLING; INFUSIONS, INTRA-ARTERIAL; MALE; MEAT; MUSCLE, SKELETAL; PHOSPHATES; PIGMENTATION; SODIUM CHLORIDE; SUPPORT, NON-U.S. GOV'T; TASTE; TIME FACTORS; VITAMIN E;

EID: 0035488170     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2001.79102619x     Document Type: Article

References (11)

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