Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cows

Semitendinosus and longissimus muscles were removed from both sides of 10 mature Simmental cows ranging from 10 to 13 yrs. After aging for 7 days, one side was injected with a commercial salt mixture to a pumped gain of 15%; the other side served as control. Muscles were aged for a further 7 days before analysis. Injection significantly increased meat pH by 0.3 units in longissimus samples and reduced shear force values from about 50N in control samples to 37N for longissimus samples and 42N for semitendinosus samples. Injection also increased juiciness and tenderness scores by approximately 1unit when assessed by a trained sensory panel using 1-8 scales. Beef flavour, however, was more atypical in injected samples, which were also more salty. Injected samples were also pinker during storage and after cooking.