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, flavor-profile,
and descriptive-attribute characteristics of steaks and ground
beef from Charolais cattle
§
E.J. Yancey
a
, M.E. Dikeman
a,
*, P.B. Addis
b
, E. Katsanidis
b,1
, M. Pullen
c
a
Department of Animal Sciences & Industry, Kansas State University, Manhattan, 66506, USA
b
Department of Food Science & Nutrition, University of Minnesota, St. Paul, 55108, USA
c
Department of Clinical & Population Sciences, University of Minnesota, St. Paul, 55108, USA
Received 26 February 2001; received in revised form 29 May 2001; accepted 29 May 2001
Abstract
Two groups of 18 grain-finished steers were utilized. Nine from one group were infused via the carotid artery immediately after
jugular vein exsanguination with an aqueous solution containing saccharides, NaCl, and phosphates (MPSC; MPSC, Inc., Eden
Prairie, MN, USA). Nine steers served as non-infused controls (CON). An additional 18 steers were infused with either MPSC
(n=9) or MPSC plus 1000 ppm vitamin C (MPSC+C, n=9) solutions. Steers infused with MPSC had higher dressing per-
centages and organ weights than CON steers. Vascular infusion with MPSC had no effects on USDA yield or quality grade traits,
descriptive-attribute sensory panel evaluations, or Warner–Bratzler shear force of longissimus lumborum and semitendinosus
muscles. Vascular infusion with MPSC resulted in some significant, but inconsistent effects on flavor-profile characteristics of
cooked beef. The addition of vitamin C to the MPSC solution did not provide any benefit. # 2002 Elsevier Science Ltd. All rights
reserved.
Keywords: Beef; Vascular infusion; Carcass traits; Meat palatability; Vitamin C
1. Introduction
Previous work conducted with the vascular infusion
process (Farouk & Price, 1994; Farouk, Price, Salih, &
Burnett, 1992; Farouk, Price, & Salih, 1992; Schoen-
beck, 1998; Wang, McGinnis, Segado, & Jones 1995;
Yancey, Hunt, Dikeman, Dobbels, & Addis, 1999)
identified compositional, color, and/or chillingchar-
acteristics of infused lambs and cattle. Karmas (1970)
suggested that infusion of water into animal muscu-
lature could improve tenderness, and Farouk et al.
(1992b) found that vascular infusion at a rate of 10% of
live weight with a solution composed of 0.23% dextrose,
0.21% glycerin, 0.14% phosphates, and 0.1% maltose
improved the tenderness of m. longissimus dorsi steaks
from culled dairy cows by 13% (P <0.01). Farouk et al.
(1992b) found that vascular infusion with the same
solution at 10% of live weight decreased (P <0.05) the
Warner–Bratzler shear force values of ovine longissimus
muscles.
Various authors have addressed the characteristics of
warmed-over flavor from the standpoints of both sensory
panel evaluation and chemical analysis. Johnson and
Civille (1986) attempted to characterize typical flavors
found in warmed-over beef products and were success-
ful in generating a standard lexicon to utilize in warmed-
over flavor evaluations. Love (1988) reviewed and then
expanded the descriptors utilized in warmed-over flavor
0309-1740/02/$ - see front matter # 2002 Elsevier Science Ltd. All rights reserved.
PII: S0309-1740(01)00141-3
Meat Science 60 (2002) 341–347
www.elsevier.com/locate/meatsci
§
Contribution no. 01-180-J from the Kansas Agricultural Experi-
ment Station.
* Correspondingauthor. Tel. +1-785-532-1225; fax: +1-785-532-
7059.
E-mail address: mdikeman@oznet.ksu.edu (M.E. Dikeman).
1
Present address: The Pillsbury Company, 330 University Ave.
Minneapolis, MN 55414, USA.