Response surface modeling to predict fluid loss from beef strip loins and steaks injected with salt and phosphate with or without a dehydrated beef protein water binding adjunct

► Beef loins were injected with salt, sodium phosphates and a beef protein adjunct. ► Purge levels were monitored and modeled using response surfaces. ► Use of the beef protein significantly reduced purge at most salt/phosphate levels. ► Prediction equations generated may help producers reduce sodium usage.