Table 1

Quality Grade	Treatments^£	pH
Quality Grade	Treatments^£	Non-enhanced	Enhanced
Choice	NEC	5.6^a	---
	0.25 CG	5.7^abm	6.1^an
	0.50 CG	5.8^bm	6.1^an
	2.5 KL	5.9^bm	6.2^an
Select	NEC	5.7^b	---
	0.25 CG	5.6^abm	6.1^an
	0.50 CG	5.5^am	6.2^an
	2.5 KL	5.7^bm	6.4^bn

^£NEC = Non-enhanced Control; 0.25 CG = 0.25% κ-Carrageenan + 1% Sea salt +
0.3% Sodium tripolyphosphate; 0.50 CG = 0.50% κ-Carrageenan + 1% Sea salt +
0.3% Sodium tripolyphosphate; 2.5 KL = 2.5% Potassium lactate + 1% Sea salt +
0.3% Sodium tripolyphosphate.
^a,^b Means within a row with different superscript letters differ (P < 0.05).
^m,ⁿ Means within a row with different superscript letters differ (P < 0.05).
^£ ±SE = 0.12.

Table 1: pH muscle × quality grade × treatment means and SE^£ for steaks