Exploring Consumer Palatability of Australian Beef Fajita Meat Enhanced with Phosphate or Sodium Bicarbonate.

The objective of this study was to determine the consumer eating quality of five Australian beef muscles (outside skirt/, inside skirt/, inside round cap/, bottom sirloin flap/, and flank steak/) served as fajita strips. All the muscles were divided in half and enhanced (12%) with a brine solution containing either phosphate, a "clean label" ingredient sodium bicarbonate, or not enhanced. Muscle and enhancement independently influenced ( < 0.