Postprint version. Published in Meat Science, Volume 55, Issue 4, August 1, 2000, pages 397-401.
NOTE: At the time of publication, the author Robert J. Delmore was not yet affiliated with Cal Poly.
The definitive version is available at https://doi.org/10.1016/S0309-1740(99)00168-0.
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