Date of this Version
Soluble collagen from enzymatically treated beef tendons was used in an enhancement brine to inject and tumble USDA select grade semitendinosus muscles. Similar samples injected only with water, salt and phosphates and non-injected ST roasts were used as controls. No treatment differences were found for package purge loss and shear force. Color of collagen injected samples was either similar to non-injected or salt/ phosphate injected pieces. Sensory evaluation indicated that samples injected with enzyme treated collagen were tenderer, juicier, and more flavorful. Tendons can be modified and successfully used for injection of whole muscle products in model systems.