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

Journal of Animal Science

Volumn 80, Issue 7, 2002, Pages 1904-1910

  Yancey, E J ^a   Dikeman, M E ^a   Addis, P B ^b   Katsanidis, E ^b   Pullen, M ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Antioxidants; Beef; Carcass Traits; Meat Palatability; Vascular Infusion

Indexed keywords

ALPHA TOCOPHEROL; ANTIOXIDANT; ASCORBIC ACID; CARBOHYDRATE; PHOSPHATE; SODIUM CHLORIDE; SOLUTION AND SOLUBILITY;

ANALYSIS; ANIMAL; BOVINAE; COLOR; DRUG EFFECTS; FOOD HANDLING; FOOD PACKAGING; INTRAVENOUS DRUG ADMINISTRATION; MALE; MEAT; ORGAN SIZE; PIGMENTATION; PROCEDURES; SKELETAL MUSCLE; SOLUTION AND SOLUBILITY; STANDARDS; TASTE; ARTICLE; CATTLE; DRUG EFFECT; METHODOLOGY; STANDARD;

ANIMALS; ANTIOXIDANTS; ASCORBIC ACID; CARBOHYDRATES; CATTLE; COLOR; FOOD HANDLING; FOOD PACKAGING; INFUSIONS, INTRAVENOUS; MALE; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; ORGAN SIZE; PHOSPHATES; PIGMENTATION; SODIUM CHLORIDE; SOLUTIONS; TASTE; VITAMIN E;

EID: 0036653939     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2002.8071904x     Document Type: Article

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