Source:http://linkedlifedata.com/resource/pubmed/id/12162658
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| Predicate | Object |
|---|---|
| rdf:type | |
| lifeskim:mentions | |
| pubmed:issue |
7
|
| pubmed:dateCreated |
2002-8-6
|
| pubmed:abstractText |
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.
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| pubmed:language |
eng
|
| pubmed:journal | |
| pubmed:citationSubset |
IM
|
| pubmed:chemical |
http://linkedlifedata.com/resource/pubmed/chemical/Antioxidants,
http://linkedlifedata.com/resource/pubmed/chemical/Ascorbic Acid,
http://linkedlifedata.com/resource/pubmed/chemical/Carbohydrates,
http://linkedlifedata.com/resource/pubmed/chemical/Phosphates,
http://linkedlifedata.com/resource/pubmed/chemical/Sodium Chloride,
http://linkedlifedata.com/resource/pubmed/chemical/Solutions,
http://linkedlifedata.com/resource/pubmed/chemical/Vitamin E
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| pubmed:status |
MEDLINE
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| pubmed:month |
Jul
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| pubmed:issn |
0021-8812
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| pubmed:author | |
| pubmed:issnType |
Print
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| pubmed:volume |
80
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| pubmed:owner |
NLM
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| pubmed:authorsComplete |
Y
|
| pubmed:pagination |
1904-10
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| pubmed:dateRevised |
2006-11-15
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| pubmed:meshHeading |
pubmed-meshheading:12162658-Animals,
pubmed-meshheading:12162658-Antioxidants,
pubmed-meshheading:12162658-Ascorbic Acid,
pubmed-meshheading:12162658-Carbohydrates,
pubmed-meshheading:12162658-Cattle,
pubmed-meshheading:12162658-Color,
pubmed-meshheading:12162658-Food Handling,
pubmed-meshheading:12162658-Food Packaging,
pubmed-meshheading:12162658-Infusions, Intravenous,
pubmed-meshheading:12162658-Male,
pubmed-meshheading:12162658-Meat,
pubmed-meshheading:12162658-Meat Products,
pubmed-meshheading:12162658-Muscle, Skeletal,
pubmed-meshheading:12162658-Organ Size,
pubmed-meshheading:12162658-Phosphates,
pubmed-meshheading:12162658-Pigmentation,
pubmed-meshheading:12162658-Sodium Chloride,
pubmed-meshheading:12162658-Solutions,
pubmed-meshheading:12162658-Taste,
pubmed-meshheading:12162658-Vitamin E
|
| pubmed:year |
2002
|
| pubmed:articleTitle |
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.
|
| pubmed:affiliation |
Department of Animal Sciences & Industry, Kansas State University, Manhattan 66506, USA.
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| pubmed:publicationType |
Journal Article,
Research Support, Non-U.S. Gov't
|