Frozen storage stability of antioxidant-treated raw restructured beef steaks made from mature cows

Previous research has shown that beef quality decreased with the age of cattle. In this study, beef trimmings from nine mature cows (n = 9), equally representing three animal age groups (2–4, 6–8, and 10–12 yr), were restructured into steaks formulated with propyl gallate, alone or in combination with a beefy flavoring agent, to enhance palatability and stability during 6 months of frozen storage at −29 °C. Lipid oxidation, rancidity, and loss of beefy flavor in restructured steaks during extended storage were reduced by propyl gallate. The beefy flavoring agent inclusion masked mature, forage-fed beef off-flavors, intensified beefy flavor, and improved steak tenderness, juiciness and cooking yield. Thus, the combination of propyl gallate and beefy flavoring offers an effective means to enhance the palatability and storage stability of restructured beef prepared from mature cows.     

Properties of restructured beef steaks from forage- and grain-fed cattle as affected by antioxidant and flavoring agents

Beef trimmings from cattle finished on forage or grain were restructured into steaks to enhance palatability. Steaks were treated with propyl gallate with or without a beefy flavoring agent, stored at -29?°C, and analyzed after 0, 1, 3, and 6 months. The strong grassy flavor of forage-finished beef steaks, detected by a sensory panel, was masked by the beefy flavoring agent, rendering the beef more acceptable by consumers. Propyl gallate retarded lipid oxidation and rancidity development in steaks during extended frozen storage. Microbial populations decreased while color scores, cooking yield, and binding strength of steaks exhibited only minor changes during storage. Thus, the combination of antioxidant and flavoring agents with the muscle restructuring technology provides an effective means to enhance the palatability and storage stability of beef from forage-fed cattle.     

Physicochemical and sensory properties of restructured beef steaks containing beef heart surimi

Summary Restructured beef steaks containing beef heart surimi were prepared. Changes in flavour, texture, thiobarbituric acid-reactive substances (TBARS), and compression force of the restructured steaks were evaluated after frozen storage (−29 °C) for 1, 30, and 90 days. Incorporation of propyl gallate-washed beef heart surimi improved the steak flavour score by 7%, texture score by 30%, and cooking yield by 4%, compared to non-surimi control steaks. Addition of water-washed surimi (without propyl gallate) also improved physical properties of restructured steaks, but it induced off-flavour and rancidity development.     

Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages

Two experiments were conducted to investigate the influence of age of mature cows (2-4yr, 6-8yr, and 10-12yr cows; n=6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks were stored at 3°C for 0-10d. Steaks from more mature cows had an increased (P<0.05) Warner-Bratzler shear force (WBSF) and a slower troponin-T post-mortem degradation. Storage reduced WBSF in all steak samples regardless of animal age. In Experiment 2, Semitendinosus (ST) and Semimembranosus (SM) patties were stored at 3°C for 0-7d simulating retail display. The rate of lipid oxidation during storage increased with animal age (P<0.05) and was greater in ST than in SM patties. However, myoglobin oxidation was minimally affected by animal age. Thus, advanced maturation not only intensified cow meat toughness but also lowered its oxidative stability.     

The influence of forage diets and aging on beef palatability

To investigate the influence of diet and aging on beef palatability, lipid oxidative stability, and fatty acid composition, crossbred steers were assigned to Feedlot S (alfalfa and grain), Forage TR (triticale and annual ryegrass), Forage TK (triticale and kale), or Forage + Feedlot (grazing ryegrass, fescue and orchardgrass, finished on alfalfa and grain) dietary treatments. Heifers were finished on Feedlot H (alfalfa and grain). Longissimus and tricep muscles were sampled from these animals for steaks and ground beef, respectively. Steaks were either dry- or wet-aged for 14 d. Ground beef was dry-aged, wet-aged for 14 d, or not aged. Trained sensory panelists evaluated palatability attributes of steaks and ground beef. Diet did not influence sensory attributes of steaks or ground beef. Aging impacted (P < 0.05) sensory attributes of ground beef. Diet and aging had no impact on lipid oxidative stability but affected fatty acid composition of raw ground beef.     

Proximate and fatty acid compositions and sensory acceptability of Hispanic consumers towards rib‐eye steaks from forage‐finished steers

Proximate and fatty acid compositions and sensory acceptability of rib‐eye steaks (fresh and 6 months frozen‐stored) from three forage‐finished steers [S1 (bermudagrass + ryegrass, etc.); S2 (bermudagrass + ryegrass + berseem, etc.); S3 (bermudagrass+berseem+soybean+brown midrib sorghum, etc.)] and one commercial steak (C), cooked by one‐sided and/or two‐sided grilling, were evaluated. All forage‐finished steaks had lower [omega‐6/omega‐3] ratios than C. Sensory liking was assessed by Hispanic consumers. Raw C steak had higher fat and lower protein contents than others (S1, S2 and S3). Concerning raw steaks, S3 had higher liking scores for overall appearance and fat appearance than others. Two cooking methods did not cause significant differences in sensory liking. Juiciness and overall liking of cooked C and S3 (one‐sided grilling) steaks were not significantly different. Purchase intent (after knowing health benefits of forage‐finished steaks) increased from 62.0–73.8% to 69.8–85.7%. Forage‐finished steaks showed a potentially healthier lipid profile than grain‐finished steaks and had market potential towards Hispanic population.     

Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes

The impact of 2 different brines on the palatability and tenderness of select beef strip loin steaks was evaluated. Brines were differentiated by the type of alkaline agent, 4.5% sodium-based phosphate (control brine; CON) or 1% ammonium hydroxide (ammonium hydroxide treatment; AHT), incorporated into the formula. Injected steaks were placed in high oxygen (80% O(2)/20% CO(2)) MAP, stored 4 d at 4 °C in dark storage to simulate transportation, and then placed in retail display. Steaks were selected randomly on day 0, 7, and 14 retail display to measure pH, cook loss, shear force, and sensory characteristics. The pH for AHT steaks (pH 5.96) was slightly higher than CON steaks (pH 5.86; P < 0.05). Cook loss was lower (21%) for CON than AHT steaks (23%). There was neither a treatment nor day effect on tenderness as measured by Warner-Braztler shear force (P > 0.05). Sensory evaluation indicated that on day 0, retail display the initial juiciness, sustained juiciness, tenderness 1st impression, tenderness overall impression, and connective tissue in AHT steaks was not different from CON steaks (P > 0.05). A day effect (decrease) for those sensory parameters was observed only for sustained juiciness (P < 0.05). AHT steaks were rated higher in cooked beef flavor while CON steaks were higher in peppery and salty flavor. There was no difference in soapy and ammonia intensity between treatments. Results indicated that despite lower performance in cook loss the replacement of 4.5% sodium-based phosphate in a meat injection brine with 1% ammonium hydroxide produced a beef loin steak with comparable tenderness and palatability. Practical Application: The research in this study compares steaks that have been injected with a commercial brine formulated with sodium phosphates to steaks that have been injected with a brine where the sodium phosphate in the formulation was replaced with 1% ammonium hydroxide. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat.     

CONSUMER EVALUATION OF THE PALATABILITY OF USDA SELECT,USDA CHOICE AND CERTIFIED ANGUS BEEF STRIP LOIN STEAKS FROM RETAIL MARKETS IN LUBBOCK,TEXAS, U.S.A.

ABSTRACT

Select, Choice and Certified Angus Beef (CAB) strip loin steaks were sold in Lubbock, TX to determine consumer acceptability. A home survey was attached to each package of steaks (return = 191 steak evaluations). Consumers did not detect differences in tenderness or flavor, but rated CAB steaks juicier (P < 0.05) than Select or Choice. However, 68% of CAB consumers rated steaks as extremely or very tender, but less than half rated Choice and Select steaks the same way. Consumer tenderness and flavor scores for Select steaks were more variable, but consumer satisfaction and tenderness acceptability did not differ (P > 0.05) between grades. Trained sensory panelists rated CAB steaks higher (P < 0.05) than Choice or Select for all palatability traits except flavor intensity. Shear force decreased (P < 0.05) by quality grade as CAB steaks sheared with the least resistance. These results showed marbling influenced objective palatability measures and decreased the variation in both objective and consumer measures of palatability.

PRACTICAL APPLICATIONS

Quality grades were established to predict beef palatability, but marbling can be an unreliable predictor of tenderness. Branded beef programs, such as Certified Angus Beef (CAB), have been developed to distinguish higher palatability products and provide more consistent products for consumers. Consumers can distinguish between levels beef tenderness and are willing to pay a premium for tender beef. Moreover, consumers find product consistency is moderately important when purchasing fresh beef. Therefore, the purpose of this study was to determine consumer acceptability based on in‐home evaluations of strip loin steaks from United States Department of Agriculture Select and Choice grades and CAB purchased from a retail supermarket environment.

     

Effects of Oregano Oil Brine Enhancement on Quality Attributes of Beef Longissimus dorsi and Semimembranosus Muscles from Various Age Animals

ABSTRACT: The study reports whether or not oregano oil can reduce lipid oxidation and evaluate palatability variations in beef longissimus dorsi and semimembranosus muscles from various age animals (approximately 18 mo; 18 M, 30 to 60 mo; 30 M, and >60 mo; 60 M). Six muscles of each age group were halved and enhanced with a control brine containing no antioxidants (CN) or a brine containing oregano oil (OR), cut into steaks, and stored in modified atmosphere packaging for 0, 4, 7, and 11 d. Each sampling day, surface color (Minolta L*, a*, b*), lipid oxidation (TBARS), cook yield, sensory analysis, and Warner–Bratzler shear force (WBSF) were measured. OR enhancement decreased TBARS values and slowed the rate of decline in a* values (P < 0.05), but had no effect on WBSF, or sensory tenderness and juiciness scores (P > 0.05) compared to CN steaks. OR steaks had less rancidity detection, more off-flavor, lower overall acceptability in sensory analysis (P < 0.05). This indicated oregano oil can effectively reduce lipid oxidation and extend shelf-life of meat products, but further investigation would be needed to avoid off-flavor and acceptability of product quality. Practical Application: Decreases in meat consumption have led the meat industry to become more innovative in product development. Reducing lipid oxidation is a viable method to reduce rancidity, and improving product acceptability. Our research indicated that although oregano oil did reduce lipid oxidation, the adverse effects of flavor were too great, and thus would not be tolerable in fresh meat products at this concentration. However, there is potential to use oregano oil at lower concentrations and in a variety of processed products which could be beneficial to further the use of natural antioxidants.     

The effect of dietary poultry litter supplementation on beef chemical, cooking, and palatability properties and consumer acceptance

Twenty Holstein steers were randomly and equally allocated to two groups (treatment and control) at a mean weight of 334.3 kg and were backgrounded for 133 days and fed a finishing diet for 99 days under commercial conditions. Control animals received 97.1% corn silage, 2.6% canola meal, and 0.3% mineral mix during backgrounding and 72.6% corn silage, 3.9% canola meat, 23% barley and 0.2% mineral mix during finishing. Treated animals received 95.3% corn silage, 4.4% poultry litter, and 0.3% mineral mix during backgrounding and 62.1% corn silage, 5.6% poultry litter, 22% barley, and 0.2% mineral mix during finishing. The poultry litter was provided as a pelleted. At the end of the finishing period, all animals were harvested. After 144 h at 2 °C, the boneless longissimus thoracis et lumborum muscles were removed, cut into steaks (1.9 cm thick) and roasts, vacuum packaged, and frozen. A steak adjacent to the 13th thoracis vertebra of alternate carcass sides was displayed under simulated retail conditions for 4 days and then analyzed for moisture and fat content. A steak immediately posterior to the 13th thoracis vertebra of alternate carcass sides was evaluated by an experienced trained six-member laboratory panel for palatability attributes. The steak immediately posterior to the steak used for sensory evaluation was used for shear force evaluation. A roast constituting the reminder of the longissimus lumborum muscle was used to obtain complete flavour and texture profiles. Total cooking losses were determined and cooking times were recorded for both steaks and roasts. All remaining steaks (1180) were distributed at random to households to determine consumer acceptance. Treated samples were essentially indistinguishable from control samples in both palatability and consumer acceptance, indicating poultry litter supplements can be utilized in feedlot rations for cattle without compromising either palatability or consumer acceptance.     

Improving Consumer Satisfaction of Beef Through the Use of Thermometers and Consumer Education by Wait Staff

ABSTRACT: When consumers were provided with visual and verbal assistance in placing orders for beef sirloin steaks, ratings for overall liking and liking of flavor were higher (P < 0.05) compared to liking ratings for steaks when no assistance was provided. In a comparison of thermometers and touch method to determine endpoint temperature, steaks cooked using thermometers had endpoint temperatures closer to the desired endpoint temperature (1.0 compared with 18.9 °C). Consumers receiving their steak correctly cooked rated the steak higher (P < 0.05) for overall liking and liking of flavor. Providing wait staff assistance and using thermometers in foodservice establishments will increase consumer preference for beef sirloin steaks.     

EFFECTS OF DIFFERENT AGING PROCEDURES ON THE PALATABILITY OF BEEF

Ten pairs of beef strip loins were obtained 48 h postmortem from ten good grade beef carcasses. Three steaks (2.5 cm thick) were cut from the loin end of each strip loin and the remaining portion retained as the subprimal. Steaks and subprimals were aged for 7 days at 2°C in the following treatments: polyvinyl chloride overwrapped steaks (PVC-ST), vacuum packaged steaks (VP-ST), vacuum packaged subprimals (VP-SP), and subprimals held in air (Air-SP). After aging of the subprimal, 3 additional steaks were cut for evaluation. The steaks from all treatments were evaluated for palatability and chemical characteristics. Palatability characteristics did not differ significantly (P > 0.05) between treatments with the exception of the off-flavor intensity of PVC-ST which was higher (P < 0.05) than other treatments. Warner-Bratzler shear values were similar for all treatments. No significant differences (P > 0.05) were observed between treatments for percent moisture, percent lipid, pH or TBA number. The results of this study indicate that aging method (air or vacuum) or type of cut (steaks or subprimals) had little effect on the palatability attributes or chemical characteristics of the beef strip loins.     

Effect of End-point Temperature and Degree of Doneness on Sensory and Instrumental Flavor Profile of Beefsteaks

ABSTRACT: Beef M. longissimus thoracis et lumborum was used to investigate the effects of 6 end-point temperatures on flavor and texture. Steaks cooked to medium temperature were associated with 4-heptanolide, whereas those cooked to higher temperatures were associated with pyrazines and hexanol. These steaks were also associated with flavor attributes, such as roasted, burnt, and beefy. However, consumers did not find differences in flavor liking of steaks (P > 0.05) cooked to 6 end-point temperatures. Although steaks cooked to lower temperatures were liked for their tenderness and juiciness, overall liking scores were not affected by end-point temperature. Thus both flavor and tenderness play an important role in consumer satisfaction.     

Evaluation of 0.1% Ammonium Hydroxide to Replace Sodium Tripolyphosphate in Fresh Meat Injection Brines

ABSTRACT:  Paired USDA Select beef strip loins ( n  = 10), aged 2 d, were injected with either an alkaline-based (3.6% sodium chloride, 1% Herbalox seasoning, adjusted to pH 10 with ammonium hydroxide [approximately 0.1%, FFC grade]) or a phosphate-based (3.6% sodium chloride, 1% Herbalox seasoning, 4.5% sodium tripolyphosphate) brine. Steaks were evaluated for 19 d. Overall, phosphate-injected steaks performed better than alkaline-injected steaks with respect to cook yield, water holding capacity, lipid oxidation, color stability, tenderness, and juiciness. Phosphate-injected steaks also had less purge than alkaline-injected steaks, as confirmed by composition analysis. Phosphate-injected steaks were higher in moisture and ash content, and were nearly 2% lower in protein content. Alkaline-injected steaks had significantly lower aerobic (approximately 1 log lower) and anaerobic (approximately 2 log lower) plate counts. Final meat pH probably contributed to the differences observed between treatments. The final pH of phosphate-injected steak was 5.99 while that of alkaline-injected steak was 5.73. Further research should be conducted to determine the concentration of ammonium hydroxide needed in the alkaline-based brine to increase the final meat pH to similar levels found in the phosphate-injected steaks.     

Oxidative Stability and Sensory Attributes of Prerigor Cooked Beef Steak

Beef sirloin tip steaks from 12 steer carcasses were cooked prerigor and postrigor using three heating methods and stored at 4 °C or ‐20 °C. Prerigor cooked steak had lower cook loss, higher pH, higher shear force, and sensory hardness than postrigor cooked steak. Conventional oven cooking produced the lowest cook loss for prerigor steak. Prerigor cooked steak had lower thiobarbituric acid value than postrigor cooked samples after 2 wks at 4 °C or 3 mo at ‐20 °C. Sensory warmed‐over flavor intensity scores were low and showed no differences between prerigor and postrigor cooked steaks for refrigerated or frozen samples.     

Effect of rapid thawing on the meat quality attributes of USDA select beef strip loin steaks

The objective was to determine the meat quality effects of rapidly thawing beef steaks in a water bath. Frozen beef strip loins (n = 24) were cut into steaks sequentially from the rib end and identified by anatomical location (anterior, middle, posterior) within the loin. Within location, steaks were randomly assigned to conventional (C; 18 to 20 h, 4 °C) or rapid thawing methods. Rapid thawing methods, fast (20 min, 20 °C) or very fast (11 min, 39 °C), were conducted in a circulating water bath. The physical, thawing, cooking, color, and texture characteristics of each steak were recorded. Data were analyzed as a randomized complete block design with a 3 thawing treatments × 3 locations factorial analysis with loin as a block. No location by thawing method interaction was detected (P > 0.05) for the measured variables. Compared to C steaks, rapidly thawed steaks exhibited lower thaw drip loss (P < 0.001) and higher a* values (P < 0.001). Thawing treatment did not influence L*, b*, cook yield, or shear force. Steaks from the posterior end had higher (P < 0.001) surface to volume ratios that may have contributed to the higher thaw loss (P < 0.01), longer cooking time (P < 0.001), lower cooking yield (P < 0.001), and higher shear force (P < 0.02) compared to steaks from the anterior and middle portions of the loins. These data indicate that beef steaks taken from the entire length of the loin can be rapidly thawed in a water bath following food safety guidelines with minimal impact on meat quality. Practical Application: Freezing rate and frozen storage effects on meat quality have been well documented; however, there is comparatively little information on the meat quality effects of rapid thawing within food safety guidelines. This study demonstrates that beef strip loin steaks can be rapidly thawed in as few as 11 min without affecting texture or cooking yield, while reducing thaw drip loss. Thus, rapid thawing may enhance the apparent juiciness of steaks for consumers and provide an effective method for maintaining consistent control of experimental conditions for researchers.     

In-home consumer and shear force evaluation of steaks from the M. serratus ventralis thoracis

The M. serratus ventralis thoracis was obtained from US Select arm chucks (n = 87) to investigate if this underutilized muscle can be used as a steak alternative. Muscles were assigned randomly into three treatment groups: (1) control; (2) blade tenderization; and (3) injection, containing salt, phosphate, and papain. Steaks were cut from each muscle for in-home consumer evaluation (n = 136) and Warner–Bratzler shear (WBS) force determination. The WBS values for injected steaks (13.1 N) were lower (P < 0.05) than for blade-tenderized (18.4 N) and control (19.9 N) steaks. Tenderness ratings for the injected steaks were higher (P < 0.05) compared to the other treatments when steaks were grilled, oven prepared or were cooked in a skillet; however, this improvement did not significantly influence overall like scores for steaks that were oven prepared or cooked in a skillet. For the most part, degree of doneness did not significantly impact consumer evaluations of steaks prepared by the various cooking methods. However, there was a treatment × degree of doneness interaction for grilled-cooked steaks where increased doneness for blade-tenderized and injected steaks resulted in increased palatability ratings, whereas increased doneness for control steaks generally resulted in lowered palatability ratings. Consumer ratings and WBS values for the M. serratus ventralis thoracis indicate that merchandising steaks from this muscle may be a viable option in the marketplace, especially if blade tenderization or injection processes are used for further enhancement.     

Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 1: Fluid loss, oxidation, color, and microbial plate counts

Select beef loin pairs (n = 10) were injected (10% pump) with brine containing either 4.5% sodium-based phosphates, (CON), or 1% ammonium hydroxide treatment (AHT). Both brines also contained 3.6% NaCl and 1% Rosemary Herbalox. Steaks cut from loins were high oxygen (80% O(2)/20% CO(2)) modified atmosphere packaged, stored 4 d at 4 °C in the dark to simulate transportation, and then placed in retail display for 14 d (4 °C). On day 0, 7, and 14 of retail display steak properties were measured. Purge from AHT steaks was higher than CON (P < 0.05). Panelists were not able to visually discriminate between AHT and CON steaks through the first 6 d of retail display. After day 6, panelists rated AHT steaks higher for muscle color, percent discoloration, and overall color. Steaks from both treatments started at day 0 retail display with similar total plate counts (P > 0.05). Microbial counts increased more rapidly for AHT steaks than CON steaks (P < 0.05). AHT and CON steaks were not different in terms of lipid oxidation through day 7 retail display. By day 14 retail display CON steaks were above the threshold for consumer perception of oxidized flavors in fresh meat. However, results also indicated the AHT and CON steaks were no longer acceptable by day 14 in terms of color, were questionable in terms of microbial load, and likely were beyond their reasonable shelf life. Based on retail display properties, results indicated 1% AHT could successfully replace 4.5% SP in a meat injection brine. Practical Application: The research in this report compares steaks that have been injected with a commercial brine formulated with SP to steaks that have been injected with a brine, where the SP in the formulation are replaced with 1% AHT. Ammonium hydroxide is an USDA-FSIS approved ingredient in brines injected into fresh meats. Successful replacement of sodium phosphate with ammonium hydroxide would allow processors to significantly reduce the sodium content of injected fresh meat.     

Effect of aging time in vacuum on tenderness,and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

The effect of aging time in vacuum on tenderness, and lipid and color stability of modified-atmosphere packaged (MAP) beef during display was evaluated in eight Friesian mature cows. Longissimus thoracis et lumborum (LTL) sections were vacuum packaged and aged for 0, 3, 6, 8, 14 and 21 days. After each aging time, the LTL sections were cut into steaks and packaged in high oxygen atmosphere (80% O₂: 20% CO₂). Meat shear force, and color and lipid stability were evaluated at 0, 3, 6, and 9 days of simulated retail display. Aging for 6 or 8 days improved beef tenderness with color stability, instrumental discoloration (R₆₃₀–R₅₈₀) and visual color evaluation in MAP similar to those of short-time aged (3 d) or un-aged (0 d) beef. Longer aging times (14 and 21 d) resulted in tenderness values similar to those obtained with meat aged for 8 days but affected negatively color and lipid stability and, consequently, reduced the shelf life of beef in MAP.     

Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

Beef triceps brachii muscles (6 d postmortem; n= 15; muscle sections n= 45) were sectioned into 3rds and allocated to 1 of 3 treatments. The treatments were untreated (CNT), or injected at a 12% pump rate with either tap water‐only (H₂O) or a solution comprising tetrasodium pyrophosphate and sodium chloride (TSPP/ NaCl) at 0.4% and 1.0% target final product weight concentrations, respectively. Each muscle (comprising all 3 treatments) was then allocated to 2, 14, or 28 d of vacuum‐packaged 1°C storage. Purge losses during storage were greatest (P < 0.05) for H₂O muscles and least (P < 0.05) for TSPP/NaCl muscles. Purge losses also increased (P < 0.05) from 2 d to 14 d of storage. Steaks enhanced with TSPP/NaCl had less (P < 0.05) free water and lower (P < 0.05) cooking losses than either CNT or H₂O steaks. Storage duration did not affect (P > 0.05) Warner‐Bratzler shear force (WBS) or sensory tenderness, but juiciness decreased (P < 0.05) with increased storage duration. While storage duration did not impact (P > 0.05) instrumental color characteristics, aerobic plate counts generally increased during storage. The TSPP/NaCl steaks had lower (P < 0.05) WBS values and improved (P < 0.05) sensory tenderness and juiciness characteristics compared with CNT or H₂O steaks. While CNT steaks had greater (P < 0.05) L* values (lightness) than TSPP/NaCl steaks, TSPP/NaCl steaks had similar (P > 0.05) oxymyoglobin proportions (630/580 nm) and a* values (redness) as CNT steaks. These results suggest enhancement with TSPP/NaCl can improve triceps brachii yield and palatability characteristics. Increased post‐enhancement storage did not impact or worsened palatability while increasing purge losses, suggesting general deleterious effects of increased postmortem storage for this muscle.