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Pre-rigor Semimembranosus, Triceps brachii and Supraspinatus muscles were removed from 10 steers to determine effects of several glycolysis-inhibiting compounds on pH, tenderness and color. Muscles were injected and tumbled with 10% of sodium citrate, sodium fluoride, sodium acetate, or calcium chloride. Sodium citrate and sodium fluoride increased pH values in Semimembranosus, Triceps brachii and Supraspinatus. Tenderness improved in Triceps brachii and Supraspinatus with calcium chloride, sodium fluoride and sodium citrate when compared with controls. Color values were not different among treatments. Sodium citrate and sodium fluoride were successful in improving beef tenderness by maintaining a high pH in pre-rigor muscles.