Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

Journal of Animal Science

Volumn 81, Issue 3, 2003, Pages 669-675

  Hunt, M C ^a,c   Schoenbeck, J J ^a   Yancey, E J ^a   Dikeman, M E ^a   Loughin, T M ^a   Addis, P B ^b  

^a KANSAS STATE UNIVERSITY   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

^c Weber Hall ^*  (United States)

Author keywords

Beef; Carcasses; Color; Ground Beef; Infusion; pH

Indexed keywords

CALCIUM CHLORIDE; CARBOHYDRATE; PHOSPHATE; SODIUM CHLORIDE;

ANIMAL; ANIMAL DISEASE; ARTICLE; CATTLE; DRUG EFFECT; FOOD HANDLING; FOOD PACKAGING; INTRAVENOUS DRUG ADMINISTRATION; MALE; MEAT; METHODOLOGY; PH; PIGMENTATION; RANDOMIZATION; SKELETAL MUSCLE; SOLUTION AND SOLUBILITY; STANDARD; VACUUM;

ANIMALS; CALCIUM CHLORIDE; CARBOHYDRATES; CATTLE; FOOD HANDLING; FOOD PACKAGING; HYDROGEN-ION CONCENTRATION; INFUSIONS, INTRAVENOUS; MALE; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; PHOSPHATES; PIGMENTATION; RANDOM ALLOCATION; SODIUM CHLORIDE; SOLUTIONS; VACUUM;

EID: 0037593997     PISSN: 00218812     EISSN: None     Source Type: Journal    
DOI: 10.2527/2003.813669x     Document Type: Article

References (13)

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