Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cows

Semitendinosus and longissimus muscles were removed from both sides of 10 mature Simmental cows ranging from 10 to 13 yrs. After aging for 7 days, one side was injected with a commercial salt mixture to a pumped gain of 15%; the other side served as control. Muscles were aged for a further 7 days before analysis. Injection significantly increased meat pH by 0.3 units in longissimus samples and reduced shear force values from about 50 N in control samples to 37 N for longissimus samples and 42 N for semitendinosus samples. Injection also increased juiciness and tenderness scores by approximately 1 unit when assessed by a trained sensory panel using 1–8 scales. Beef flavour, however, was more atypical in injected samples, which were also more salty. Injected samples were also pinker during storage and after cooking.