Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color

Three groups of 12 (n=36) grain-finished, crossbred Charolais steers were humanely slaughtered, and nine in each group were infused via the carotid artery with an aqueous solution of sugars, sodium chloride, and phosphates plus either vitamin C, E, or C plus E. Three in each group served as noninfused controls. Vascular infusion improved redness of longissimus thoracis (ribeye) muscles at 24 hours postmortem, but had little effect on display color stability for steaks. Vascular infusion with the solutions containing vitamin E improved color panel visual evaluations of ground beef at 4 days simulated retail display

Vascular infusion as a means to improve the antioxidant-prooxidant balance of beef

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

Determination of Phytochemical Contents of Avena sativa (oat) and Its Impact on Debaryomyces hansenii.

In the present study fatty acids, vitamins, phytosterol, flavonoid and resveratrol contents and antimicrobial activities of Avena sativa (oat) extracts treated with Debaryomyces hansenii were determined and compared. Avena sativa is consumed as the fibrous food worldwide. It was shown that total fatty acids and vitamin contents increased significantly in A. sativa extracts prepared with D. hansenii. However, the flavonoid contents decreased at different rates. It was also observed that quercetin and flavonoids were present in the extracts that contained D. hansenii. It was noted that A. sativa had changing rates of antioxidants and antimicrobial activities. Thus, it was concluded that A. sativa has an important place in a healthy lifestyle and oats have positive effect on the development of D. hansenii which is also accepted as a probiotic microorganism. This yeast developed in extracts obtained from this fibrous plant and affected the bioactive compounds at changing rates.FUBAP190