With the same conditions mentioned earlier, Baublits et al. (2006) studied the effect of enhancement with varying phosphate types, concentrations, and injection rates without sodium chloride on color, quality and sensory characteristics of beef. When the samples were without sodium chloride, all the three samples with phosphate types maintained higher L* values than untreated steaks (CNT) through five days-of-display, and SHMP had higher L* values than STPP and TSPP through seven days-of-display;