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Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef
Author(s) -
Katsanidis E.,
Meyer D. C.,
Addis P. B.,
Yancey E. J.,
Dikeman M. E.,
Tsiamyrtzis P.,
Pullen M.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09616.x
Subject(s) - tbars , chemistry , calcium , food science , vitamin , vitamin e , lipid oxidation , sodium , vitamin c , antioxidant , zoology , biochemistry , lipid peroxidation , biology , organic chemistry
Vascular infusion was used to deliver, via the carotid artery, a rinsing solution of calcium chloride or one of saccharides, sodium chloride, and phosphates, with and without vitamins C, E, or C + E, to beef steers immediately following exsanguination. Moisture, fat, iron, calcium, vitamin E, and cholesterol contents and the development of rancidity (TBARS) on the resulting meat were measured. Meat from infused cattle had slightly higher moisture and lower iron and cholesterol contents due to greater blood removal. When vitamin E was present in the infusion solution, TBARS values were lower for infused meat. Infusion with either the standard solution, calcium chloride, or standard solution plus vitamin C did not consistently affect TBARS values.