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USDA Select grade semitendinosus (eye of round) muscles from 12 cattle were used for controls (non-enhanced); salt and phosphate enhanced; water enhanced, or enhanced by addition of 10% of a solution containing 1, 3, or 5% sodium citrate to evaluate the effect of citrate on meat tenderness. Shear force and trained taste panel ratings were not different, (P > 0.05) between controls and citrate-treated muscles. Less than half of the enhancement solution was retained by the muscle. Perhaps the high connective tissue content of the semitendinosus or poor retention of the enhancement solution contributed to these results, which are in conflict with our previous research using other muscles.