Palatability of beef steaks marinated with solutions of calcium chloride, phosphate, and (or) beef-flavoring

This study evaluated the efficacy of marination for increasing consumer acceptability of beef. Top-sirloin steaks from 28 USDA select steers were randomly assigned to one of six marination treatments: control (CT), 150 mM calcium chloride (CA), 10% solution of beef-flavoring/seasoning mixture (FL), CA and FL (CF), 2.5% sodium phosphate and FL (PF), and tap water (TW). Steaks were marinated in vacuum pouches, aged for 7 days, cooked to 70°C and evaluated by a trained sensory panel. Marination with CA did not affect tenderness ratings, but increased (P<0.05) bitter and metallic flavors compared to CT or TW treatments. Use of FL, alone or in conjunction with CA or sodium phosphate, increased (P<0.05) tenderness and juiciness ratings and reduced (P<0.05) bitterness and metallic flavors compared to CT, CA and TW marinades. Marination of beef, in vacuum pouches, is an effective method for increasing consumer acceptability and value beef.