IMPROVING THE FLAVOR OF CALCIUM-CHLORIDE AND LACTIC-ACID INJECTED MATURE BEEF TOP ROUND STEAKS

The effect of added commercial beef flavoring on the physical and sens ory characteristics of CaCl2 and lactic acid injected cow meat was inv estigated. A 10% injection of 0.3 M CaCl2 and 0.3 M lactic acid into h ot-boned top rounds (m. semimembranosus) decreased shear forces over t raditional top round steaks. The addition of commercial beef flavoring (4% solution) to the CaCl2 and lactic acid injection did not alter th e resulting pH, cook loss or total aerobic plate count (APC) of inject ed steaks. However, beef flavoring did increase the beef/brothy and on iony aromatics and salt taste, and decreased the soured and medicinal aromatics and bitter tastes of hot-boned, CaCl2 and lactic acid inject ed top round steaks. (C) 1997 Elsevier Science Ltd.