Abstract
The effect of added commercial beef flavoring on the physical and sensory characteristics of CaCl 2 and lactic acid injected cow meat was investigated. A 10% injection of 0.3 M CaCl 2 and 0.3 M lactic acid into hot-boned top rounds ( m. semimembranosus) decreased shear forces over traditional top round steaks. The addition of commercial beef flavoring (4% solution) to the CaCl 2 and lactic acid injection did not alter the resulting pH, cook loss or total aerobic plate count (APC) of injected steaks. However, beef flavoring did increase the beef/brothy and oniony aromatics and salt taste, and decreased the soured and medicinal aromatics and bitter tastes of hot-boned, CaCl 2 and lactic acid injected top round steaks.
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