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This study was conducted to determine if aging alters the beneficial effects of enhancement with a 20% solution of water, ammonium hydroxide, and salt, on beef steaks. For all muscles (triceps brachii, biceps femoris, rectus femoris), steaks had lower shear force values when compared to non-pumped controls at every aging period (1, 7, 14 days). Also, enhanced steaks received more desirable evaluations for tenderness, juiciness, flavor, and overall acceptability at every aging period from consumer taste panels. These data indicate aging does not decrease the benefits of enhancement.