Table 7

Quality Grade	Treatment	*Cooked steaks sensory characteristics*
Quality Grade	Treatment	CY^x, %	EM^y,%	MC^z, %	Shear Value (N)
Choice	NE	67.2^a	2.5^a	63.8^a	37.7^b
Choice	0.25 CG	76.7^c	3.1^b	64.0^a	36.6^b
Choice	0.5 CG	81.8^d	4.8^c	63.2^a	32.3^a
Choice	2.5 PL	71.3^b	2.7^a	62.1^b	40.2^c
Select	NE	63.1a	2.1^a	61.1^a	46.4^c
Select	0.25 CG	69.3^b	7.7^c	59.3^a	38.5^b
Select	0.5 CG	86.2^d	8.6^d	58.8^a	25.8^a
Select	2.5 PL	66.4^c	2.8^b	60.1^a	43.6^a

^£ Treatment NE = Non-enhanced; 0.25 CG = 0.25% Carrageenan + 1% Sea salt + 0.3% Sodium tripolyphosphate; 0.5 CG = 0.5% Carrageenan + 1% Sea Salt + 0.3% Sodium tripolyphosphate; 2.5PL = 2.5% Potassium lactate + 1% Sea Salt + 0.3% Sodium tripolyphosphate.
^x CY = expressible moisture
^y EM = expressible moisture
^z MC = moisture content
^{a, b, c, d} Means with different superscript letters within a column and within each quality grade differ (P < 0.05) ±SE = 1.88 for WBSF; 1.1 for CY; 0.73 for EM; and 0.91 for CY.

Table 7: Results summarizing the effects of injection enhancement of Choice and Select steaks on cook yield^x, expressible moisture^y, moisture content^z, and Warner-Bratzler shear force (WBSF)