Improving the flavor of calcium chloride and lactic acid injected mature beef top round steaks.

The effect of added commercial beef flavoring on the physical and sensory characteristics of CaCl(2) and lactic acid injected cow meat was investigated. A 10% injection of 0.3 M CaCl(2) and 0.3 M lactic acid into hot-boned top rounds (m. semimembranosus) decreased shear forces over traditional top round steaks. The addition of commercial beef flavoring (4% solution) to the CaCl(2) and lactic acid injection did not alter the resulting pH, cook loss or total aerobic plate count (APC) of injected steaks. However, beef flavoring did increase the beef/brothy and oniony aromatics and salt taste, and decreased the soured and medicinal aromatics and bitter tastes of hot-boned, CaCl(2) and lactic acid injected top round steaks.