Injection of fresh pork loins with a salt/phosphate/ lactate brine to achieve moisture-enhanced quality improvement did not affect troponin-T proteolysis and postmortem enzymatic tenderization.Consequently, the time of injection post-slaughter is not a critical factor influencing the tenderness of moisture-enhanced pork.Purge, however, was reduced by aging and greater desmin proteolysis was observed.Thus, aging prior to injection may reduce purge from moisture-enhanced pork.