Animal Sciences Commons^™

Needle-Free Injection Enhancement Of Beef Strip Loins With Phosphate And Salt Has Potential To Improve Yield, Tenderness, And Juiciness But Harm Texture And Flavor, B.A. Crow, Michael E. Dikeman, A.N. Ray, Terry A. Houser, J.P. Grobbel, Larry C. Hollis, Randall K. Phebus

Kansas Agricultural Experiment Station Research Reports

Meat tenderness is the most important palatability attribute affecting consumers' overall eating experience. Injection enhancement and blade tenderization have long been used to improve this important trait. Injection enhancement has been shown to improve tenderness, juiciness, color stability, and cooking yield, but not all solutions have been adequately evaluated. Thus, there is a need to conduct research on the effectiveness of common enhancement solutions. We published results from an extensive study comparing a solution of phosphate, salt, and rosemary with a solution of calcium lactate and rosemary injected by using traditional needle injection. There were no differences in Warner-Bratzler shear …