Interventions to improve the tenderness of fresh meat: A future prospect for camel meat research

Camel Meat and Meat Products

Volumn , Issue , 2012, Pages 153-185

  Bekhit, Alaa El Din ^a   Hopkins, David L ^b   Farouk, Mustafa M ^c   Carne, Alan ^d  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

^c RUAKURA RESEARCH CENTRE   (New Zealand)

^d UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84890285258     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (107)

1. Ahmed, A.M., Matsumoto, N., Kawahara, S., Ohta, K., Kuroda, R., Okayama, T., Nakade, K., Numata, M., Nakamura, T. and Muguruma, M. (2006) Effects of various treatments on the texture softening of post-breeding mature cows meat. In Proceedings of the 52nd International Congress of Meat Science and Technology, Dublin, pp. 431-432.
2. Ahn, D.U., Patience, J.F., Fortin, A. and McCurdy, A. (1992) The influence of pre-slaughter oral loading of acid or base on postmortem changes in Longissimus dorsi muscle of pork. Meat Science 32, 65-79.
3. Aktaş, N. and Kaya, M. (2001) The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef. European Food Research and Technology 213, 88-94.
4. Al-Sahal, A.A., Dikeman, M.E. and Kastner, C.I. (2007) Quality assessment of bovine muscle injected with sodium pyruvate. In: Proceedings of the 53rd International Congress of Meat Science and Technology, Beijing, pp. 399-400.
5. Al-Sheddy, I.A. and Al-Owaimer, A.N. (2000) Postmortem injection of calcium chloride improves camel meat tenderness. Research Bulletin No. 98, Research Centre of College of Agriculture, King Saud University, Saudi Arabia, pp. 5-16.
6. Al-Sheddy, I., Al-Dagal, M. and Bazaraa, W.A. (1999) Microbial and sensory quality of fresh camel meat treated with organic acid salts and/ or bifidobacteria. Journal of Food Science 64, 336-339.
7. Baublits, R.T., Pohlman, F.W., Brown, A.H. and Johnson, Z.B. (2006a) Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef Biceps femoris quality and sensory characteristics. Meat Science 72, 404-414.
8. Baublits, R.T., Pohlman, F.W., Brown, A.H., Yancey, E.J., Johnson, Z.B. and Dias-Morse, P. (2006b) Solution enhancement and post-enhancement storage effects on the quality, sensory, and retail display characteristics of beef Triceps brachii muscles. Journal of Food Science 71, S91-S96.
9. Behrends, J.M., Goodson, K.J., Koohmaraie, M., Shackelford, S.D., Wheeler, T.L., Morgan, W.W., Reagan, J.O., Gwartney, B.L., Wise, J.W. and Savell, J.W. (2005) Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. Journal of Animal Science 83, 662-670.
10. Bekhit, A.E.D., Ilian, M.A., Morton, J.D., Vanhanan, L., Sedcole, J.R. and Bickerstaffe, R. (2005) Effect of calcium chloride, zinc chloride, and water infusion on metmyoglobin reducing activity and fresh lamb color. Journal of Animal Science 83, 2189-2204.
11. Bekhit, A.E.D., Hopkins, D.L., Geesink, G., Bekhit, A.A. and Franks, P. (2012a) Exogenous proteases for meat tenderization. Critical Reviews in Food Science and Nutrition (in press).
12. Bekhit, A.E.D., Carne, A., Ha, M. and Franks, P. (2012b) Physical interventions to manipulate texture and tenderness of fresh meat: A review. International Journal of Food Properties (in press).
13. Belew, J.B., Brooks, J.C., McKenna, D.R., Savell, J.W. (2003) Warner-Bratzler shear evaluations of 40 bovine muscles. Meat Science 64, 507-512.
14. Berge, P., Ertbjerg, P., Larsen, L.M., Astruc, T., Vignon, X., Møller, A.J. (2001) Tenderization of beef by lactic acid injected at different times post mortem. Meat Science 57, 347-357.
15. Bodas, R., Rodríguez, A.B., López, S., Fernández, B., Mantecón, A.R. and Giráldez, F.J. (2007) Effects of the inclusion of sodium bicarbonate and sugar beet pulp in the concentrate for fattening lambs on acid-base status and meat characteristics. Meat Science 77, 696-702.
16. Boleman, S.J., Boleman, S.L., Bidner, T.D., McMillin, K.W. and Monlezun, C.J. (1995) Effects of postmortem time of calcium chloride injection on beef tenderness and drip, cooking and total loss. Meat Science 39, 35-41.
17. Boles, J.A., Patience, J.F., Schaefer, A.L. and Aalhus, J.L. (1994) Effect of oral loading of acid or base on the incidence of pale soft exudative pork (PSE) in stress-susceptible pigs. Meat Science 37, 181-194.
18. Burke, R.M. and Monahan, F.J. (2003) The tenderisation of shin beef using a citrus juice marinade. Meat Science 63, 161-168.
19. Carr, M.A., Crockett, K.L., Ramsey, C.B. and Miller, M.F. (2004) Consumer acceptance of calcium chloride-marinated top loin steaks. Journal of Animal Science 82, 1471-1474.
20. Detienne, N.A. and Wicker, L. (1999) Sodium chloride and tripolyphosphate effects on physical and quality characteristics of injected pork loins. Journal of Food Science 64, 1042-1047.
21. Devine, C.E., Wells, R.W. and North, M. (2006) Variation of meat shear force measurements- A characteristic of meat. In: Proceedings of the 52nd International Congress of Meat Science and Technology, Dublin, pp. 575-576.
22. Dhanda, J.S., Pegg, R.B., Janz, J.A.M., Aalhus, J.L. and Shand, P.J. (2002) Palatability of bison Semimembranosus and effects of marination. Meat Science 62, 19-26.
23. Dhanda, J.S., Pegg, R.B. and Shan, P.J. (2003) Tenderness and chemical composition of Elk (Cervus elaphus) meat: Effects of muscle type, marinade composition, and cooking method. Journal of Food Science 68, 1882-1888.
24. Dikeman, M.E., Hunt, M.C., Schoenbeck, J., Addis, P.B., Katsanidis, E., Pullen, M. and Yancey, E.J. (2003) Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on meat quality and sensory traits of steaks and ground beef. Journal of Animal Science 81, 156-166.
25. Ertbjerg, P., Larsen, L.M. and Møller, A.J. (1999) Effect of prerigor lactic acid treatment on lysosomal enzyme release in bovine muscle. Journal of the Science of Food and Agriculture 79, 95-100.
26. Farouk, M.M. and Price, J.F. (1994) The effect of postexsanguination infusion on the composition, exudation, color and postmortem metabolic changes in lamb. Meat Science 38, 477-496.
27. Farouk, M.M., Price, J.F. and Salih, A.M. (1992a) Post-exsanguination infusion of ovine carcasses: Effect on tenderness indicators and muscle microstructure. Journal of Food Science 57, 1311-1315.
28. Farouk, M.M., Price, J.F., Salih, A.M. and Burnett, R.J. (1992b) The effect of postexsanguination infusion of beef on composition, tenderness and functional properties. Journal of Animal Science 70, 2773-2778.
29. Geesink, G., Sujang, S. and Koohmaraie, M. (2011) Tenderness of pre- and post rigor lamb Longissimus muscle. Meat Science 88, 723-726.
30. Geesink, G.H., Smulders, F.J.M. and van Laack, R.L.J.M. (1994) The effects of calcium-, sodiumand zinc-chlorides treatment on the quality of beef. Sciences des Aliments 14, 485-502.
31. Geesink, G.H., Kuchay, S., Chishti, A.H. and Koohmaraie, M. (2006) m-Calpain is essential for postmortem proteolysis of muscle proteins. Journal of Animal Science 84, 2834-2840.
32. Got, F., Rousset-Akrim, S., Bayle, M.C. and Culioli, J. (1996) Effects of injection of calcium as a lactate salt on tenderness and flavour of beef. In: Proceedings of the 42nd International Congress of Meat Science and Technology, Lillehammer, Norway, pp. 394-395.
33. Hamling, A.E. and Calkins, C.R. (2008) Enhancement of beef chuck and loin muscles with ammonium hydroxide and salt. Journal of Animal Science 86, 967-971.
34. Hopkins, D.L. and Thompson, J.M. (2001) Inhibition of protease activity 2. Degradation of myofibrillar proteins, myofibril examination and determination of free calcium levels. Meat Science 59, 199-209.
35. Hopkins, D.L. and Thompson, J.M. (2002) Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat. Australian Journal of Agricultural Research 53, 149-166.
36. Huff-Lonergan, E., Mitsuhashi, T., Beekman, D.D., Parrish, F.C. Jr, Olson, D.G. and Robson, R.M. (1996) Proteolysis of specific muscle structural proteins by m-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle. Journal of Animal Science 74, 993-1008.
37. Ilian, M.A., Bekhit, A.E.D., Stevenson, B. Morton, J.D., Isherwood, P. and Bickerstaffe, R. (2004) Upand down-regulation of Longissimus tenderness parallels changes in the myofibril-bound calpain 3 proteins. Meat Science 67, 433-445.
38. Jaturasitha, S., Thirawong, P., Lengwunta, V. and Kreuzer, M. (2004) Reducing toughness of beef from Bos indicus draught steers by injection of calcium chloride: effects of concentration and time postmortem. Meat Science 68, 61-69.
39. Jeremiah, L.E. (1981) Factors affecting consumer selection and acceptability of beef in central Alberta. Journal of Consumer Studies and Home Economics 5, 257-268.
40. Kadim, I.T., Mahgoub, O., Al-Marzooqi, W., Khalaf, S.K., Mansour, M.H., Al-Sinani, S.S.H. and Al-Amri, I.S. (2009) Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles. Journal of Food Science, 74, S44-S52.
41. Ke, S., Huang, Y., Decker, E.A. and Hultin, H.O. (2009) Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle. Meat Science 82, 113-118.
42. Kim, Y.H., Keeton, J.T., Smith, S.B., Maxim, J.E., Yang, H.S. and Savell, J.W. (2009) Evaluation of antioxidant capacity and colour stability of calcium lactate enhancement on fresh beef under highly oxidising conditions. Food Chemistry 115, 272-278.
43. Knock, R.C., Seyfert, M., Hunt, M.C., Dikeman, M.E., Mancini, R.A., Unruh, J.A., Higgins, J.J. and Monderen, R.A. (2006) Effects of potassium lactate, sodium chloride, and sodium acetate on surface shininess/gloss and sensory properties of injection-enhanced beef strip-loin steaks. Meat Science 74, 319-326.
44. Kong, B., Diao, X. and Xiong, Y.L. (2006) Postmortem calcium chloride injection alters ultrastructure and improves tenderness of mature Chinese yellow cattle Longissimus muscle. Journal of Food Science 71, C124-C129.
45. Koohmaraie, M. (1994) Muscle proteinases and meat aging. Meat Science 36, 93-104.
46. Koohmaraie, M. and Geesink, G.H. (2006) Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Science 74, 34-43.
47. Koohmaraie, M. and Shackelford, S.D. (1991) Effect of calcium chloride infusion on the tenderness of lambs fed b-adrenergic agonist. Journal of Animal Science 69, 2463-2471.
48. Koohmaraie, M., Babiker, A.S., Schroeder, A.L., Merkel, R.A. and Dutson, T.R. (1988) Acceleration of postmortem tenderization in ovine carcasses through activation of Ca2+- dependent proteases. Journal of Food Science 53, 1638-1641.
49. Koohmaraie, M., Crouse, J.D. and Mersmann, H.J. (1989) Acceleration of postmortem tenderization in ovine carcasses through infusion of calcium chloride: effect of concentration and ionic strength. Journal of Animal Science 67, 934-942.
50. Koohmaraie, M., Whipple, G. and Crouse, J.D. (1990) Acceleration of postmortem tenderization in lamb and Brahman-Cross beef carcasses through infusion of calcium chloride. Journal of Animal Science 68, 1278-1283.
51. Koohmaraie, M., Shackelford, S.D. and Wheeler, T.L. (1998) Effect of prerigor freezing and postrigor calcium chloride injection on the tenderness of Callipyge Longissimus. Journal of Animal Science 76, 1427-1432.
52. Lawrence, T.E., Dikeman, M.E., Hunt, M.C., Kastner, C.L. and Johnson, D.E. (2003) Effects of calcium salts on beef Longissimus quality. Meat Science 64, 299-308.
53. Lee, S., Stevenson-Barry, J., Kauffman, R.G. and Kim, B.C. (2000) Effect of ion fluid injection on beef tenderness in association with calpain activity. Meat Science 56, 301-310.
54. Lepetit, J. (2008) Collagen contribution to meat toughness: theoretical aspects. Meat Science 80, 960-967.
55. Maca, J.V., Miller, R.K., Bigner, M.E., Lucia, L.M. and Acuff, G.R. (1999) Sodium lactate and storage temperature effects on shelf life of vacuum packaged beef top rounds. Meat Science 53, 23-29.
56. Marsh, B.B., Leet, N.G. and Dickson, M.R. (1974) The ultrastructure and tenderness of highly cold-shortened muscle. Journal of Food Technology 9, 141-147.
57. McGee, M.R., Henry, K.L., Brooks, J.C., Ray, F.K. and Morgan, J.B. (2003) Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts. Meat Science 64, 273-277.
58. McKenna, D.R., Strachan, D.S., Miller, R.K., Acuff, G.R. and Savell, J.W. (2003) Cranberry juice marinade improves sensory and microbiological properties of vacuum-packed lamb chops. Journal of Muscle Foods 14, 207-220.
59. Mendiratta, S.K., Lakshmanan, V. and Kesava, R.V. (1999) Effect of postmortem calcium chloride injection on tenderization of sheep meat. Journal of Food Science and Technology 36, 149-151.
60. Miller, M.F., Carr, M.A., Ramsey, C.B., Crockett, K.L. and Hoover, L.C. (2001) Consumer thresholds for establishing the value of beef tenderness. Journal of Animal Science 79, 3062-3068.
61. Miller, R.K. and Acuff, G.R. (1994) Sodium lactate affects pathogens in cooked beef. Journal of Food Science 59, 15-19.
62. Molina, M.E., Johnson, D.D., West, R.L. and Gwartney, B.L. (2005) Enhancing palatability traits in beef chuck muscles. Meat Science 71, 52-61.
63. Morgan, J.B., Miller, R.K., Mendez, F.M., Hale, D.S. and Savell, J.W. (1991) Using calcium chloride injection to improve tenderness of beef from mature cows. Journal of Animal Science 69, 4469-4476.
64. Murphy, M.A. and Zerby, H.N. (2004) Prerigor infusion of lamb with sodium chloride, phosphate, and dextrose solutions to improve tenderness. Meat Science 66, 343-349.
65. Nishimura, T., Hattori, A. and Takahashi, K. (1995) Structural weakening of intramuscular connective tissue during conditioning beef. Meat Science 39, 127-133.
66. Offer, G. and Trinick, J. (1983) On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Science 8, 245-281.
67. Onenç, A., Serdaro'lu, M. and Abdraimov, K. (2004) Effect of various additives to marinating baths on some properties of cattle meat. European Food Research and Technology 218, 114-117.
68. Ostoja, H. and Cierach, M. (2003) Effect of calcium ions on the solubility of muscular collagen and tenderness of beef meat. Food 47, 388-390.
69. Papadopoulos, L.S., Miller, R.K., Acuff, G.R., Lucia, L.M., Vanderzant, C. and Cross, H.R. (1991a) Consumer and trained sensory comparisons of cooked beef top rounds treated with sodium lactate. Journal of Food Science 56, 1141-1146, 1153.
70. Papadopoulos, L.S., Miller, R.K., Ringer, L.J. and Cross, H.R. (1991b) Sodium lactate effect on sensory characteristics, cooked meat color and chemical composition. Journal of Food Science 56, 621-626, 635.
71. Paterson, B.C., Parrish, F.C. Jr, and Stromer, M.H. (1988) Effects of salt and pyrophosphate on the physical and chemical properties of beef muscle. Journal of Food Science 53, 1258-1265.
72. Pazos, A.A., Salitto, V.A., Lasta, J.A., Bolondi, A., Guidi, S.M., Carduza, F.J. and Gonzalez, C.B. (2002) Tenderness Improvement of bovine Biceps femoris muscle by calcium chloride injection. Journal of Muscle Foods 13, 171-187.
73. Polidori, P., Trabalza Marinucci, M., Fantuz, F., Renieri, C. and Polidori, F. (2000) Tenderization of wether lambs meat through pre-rigor infusion of calcium ions. Meat Science 55, 197-200.
74. Polidori, P., Trabalza Marinucci, M., Fantuz, F. and Polidori, F. (2001) Post mortem proteolysis and tenderization of beef muscle through infusion of calcium chloride. Animal Research 50, 223-226.
75. Polkinghorne, R., Philpott, D.J., Gee, A., Doljanin, A. and Innes, J. (2008) Development of a commercial system to apply the Meat Standards Australia grading model to optimise the return on eating quality in a beef supply chain. Australian Journal of Experimental Agriculture 48, 1451-1458.
76. Rees, M.P., Trout, G.R. and Warner, R.D. (2002) Effect of calcium infusion on tenderness and ageing rate of pork m. longissimus thoracis et lumborum after accelerated boning. Meat Science 61, 169-179.
77. Robbins, K., Jensen, J., Ryan, K.J., Homco-Ryan, C., McKeith, F.K. and Brewer, M.S. (2003) Consumer attitudes toward beef and acceptability of enhanced beef. Meat Science 65, 721-729.
78. Rosenvold, K., Clausen, I. and Madsen, N.T. (2006) Mechanical tenderization and enhancement improve eating quality of beef from dairy cows. In: Proceedings of the 52nd International Congress of Meat Science and Technology, Dublin, Ireland, pp. 611-612.
79. 2 injection on texture and flavour of beef. International Journal of Food Science and Technology 31, 333-343.
80. Scanga, J.A., Delmore, R.J. Jr, Ames, R.P., Belk, K.E., Tatum, J.D. and Smith, G.C. (2000) Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef flavoring. Meat Science 55, 397-401.
81. Sen, A.R., Santra, A. and Karim, S.A. (2006) Effect of dietary sodium bicarbonate supplementation on carcass and meat quality of high concentrate fed lambs. Small Ruminant Research 65, 122-127.
82. Shackelford, S.D., Wheeler, T.L. and Koohmaraie, M. (1995) Relationship between shear force and trained sensory panel tenderness ratings of 10 major muscles from Bos indicus and Bos taurus cattle. Journal of Animal Science 73, 3333-3340.
83. Sheard, P.R. and Tali, A. (2004) Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin. Meat Science 68, 305-311.
84. Sheard, P.R., Nute, G.R., Richardson, R.I. and Wood, J.D. (2005) Effects of breed and marination on the sensory attributes of pork from Large White and Hampshire-sired pigs. Meat Science 70, 699-707.
85. Stephens, J.W., Dikeman, M.E., Unruh, J.A., Haub, M.D. and Tokach, M.D. (2006) Effects of prerigor injection of sodium citrate or acetate, or post-rigor injection of phosphate plus salt on postmortem glycolysis, pH, and pork quality attributes. Meat Science 74, 727-737.
86. Stetzer, A.J., Cadwallader, K., Singh, T.K., Mckeith, F.K. and Brewer, M.S. (2008) Effect of enhancement and ageing on flavour and volatile compounds in various beef muscles. Meat Science 79, 13-19.
87. Swanek, S.S., Morgan, J.B., Owens, F.N., Gill, D.R., Strasia, C.A., Dolezal, H.G. and Ray, F.K. (1999) Vitamin D3 supplementation of beef steers increases Longissimus tenderness. Journal of Animal Science 77, 874-881.
88. Takahashi, K. (1996) Structural weakening of skeletal muscle tissue during postmortem ageing of meat: the non-enzymatic mechanism of meat tenderization. Meat Science 43, 67-80.
89. Thomson, B.C. and Dobbie, P.M. (1997) The effect of calcium chloride treatment on shear force and weight loss in Gluteus medius and Longissimus muscles from pasture fed bulls. New Zealand Journal of Agricultural Research 40, 507-512.
90. Torrescano, G., Sánchez-Escalante, A., Giménez, B., Roncalés, P. and Beltrán, J.A. (2003) Shear values of raw samples of 14 bovine muscles and their relation to muscle collagen characteristics. Meat Science 64, 85-91.
91. Trout, G. and Schmidt, G.R. (1986) Effect of phosphates on the functional properties of restructured beef rolls: The role of pH, ionic strength, and phosphate type. Journal of Food Science 51, 14116-1423.
92. Uytterhaegen, L., Caleys, E. and Demeyer, D. (1994) Effects of exogenous protease effectors on beef tenderness development and myofibrillar degradation and solubility. Journal of Animal Science 72, 1209-1223.
93. Vote, D.J., Platter, W.J., Tatum, J.D., Schmidt, G.R., Belk, K.E., Smith, G.C. and Speer, N.C. (2000) Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability. Journal of Animal Science 78, 952-957.
94. Weiner, P.D. and Pearson, A.M. (1969) Calcium chelators influence some physical and chemical properties of rabbit and pig muscle. Journal of Food Science 34, 592-596.
95. Wendham, L.M. and Locker, R.H. (1976) The effect of marinading on beef. Journal of the Science of Food and Agriculture 27, 1079-1084.
96. Wheeler, T.L., Crouse, J.D. and Koohmaraie, M. (1992) The effect of postmortem time of injection and freezing on the effectiveness of calcium chloride for improving beef tenderness. Journal of Animal Science 70, 3451-3457.
97. Wheeler, T.L., Koohmaraie, M., Lansdell, J.L., Siragusa, G.R. and Miller, M.F. (1993) Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits. Journal of Animal Science 71, 2965-2974.
98. Wheeler, T.L., Koohmaraie, M. and Shackelford, S.D. (1996) Effect of vitamin C concentration and co-injection with calcium chloride on beef retail display color. Journal of Animal Science 74, 1846-1853.
99. Wheeler, T.L., Koohmaraie, M. and Shackelford, S.D. (1997) Effect of postmortem injection time and postinjection aging time on the calciumactivated tenderization process in beef. Journal of Animal Science 75, 2652-2660.
100. Whipple, G. and Koohmaraie, M. (1993) Calcium chloride marination effects on beef steak tenderness and calpain proteolytic activity. Meat Science 33, 265-275.
101. Wicklund, S.E., Homco-Ryan, C., Ryan, K.J., McKeith, F.K., McFarlane, B.J. and Brewer, M.S. (2005). Aging and enhancement effects on quality characteristics of beef strip steaks. Journal of Food Science 70, S242-S248.
102. Wu, C.K., Ramsey, C.B. and Davis, G.W. (1990) Effects of infused glucose, sodium and potassium chlorides and polyphosphates on palatability of hot-boned pork. Journal of Animal Science 68, 3212-3216.
103. Wu, F.Y. and Smith, S.B. (1987) Ionic strength and myofibrillar protein solubilization. Journal of Animal Science 65, 597-608.
104. Yancey, E.J., Dobbels, T.E., Dikeman, M.E. and Katsanidis. E. (1999) Effects of vascular infusion of cattle after exsanguinations with a solution of saccharides, sodium chloride, and phosphates, with or without vitamin C, on carcass and meat palatability traits. Journal of Animal Science 77, 47 (Abstract).
105. Yancey, E.J., Hunt, M.C., Dikeman, M.E., Addis, P.B. and Katsanidis, E. (2001) 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 79, 2619-2626.
106. Yancey, E.J., Dikeman, M.E., Addis, P.B., Katsanidis, E. and Pullen, M. (2002a) Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavourprofile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle. Meat Science 60, 341-347.
107. Yancey, E.J., Dikeman, M.E., Addis, P.B., Katsanidis, E. and Pullen, M. (2002b) 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 80, 1904-1910.