Two studies were conducted to evaluate the use of alkaline electrolyzed reduced water (AEW) as an enhancement solution for the replacement of traditional salt and phosphate solutions. The first study examined the effects of AEW on the water-holding capacity and sensory traits of pork loin chops when enhanced to 110% of green weight. The use of AEW did not improve the water-holding capacity or sensory traits of pork chops when compared to traditional enhancement solutions. Study 2 evaluated the use of AEW and its effects on color and lipid oxidation during retail display. Loins enhanced with AEW only did not possess similar color characteristics compared to non-enhanced loins or loins enhanced with an industry standard solution. Additionally, chops enhanced with AEW alone had greater lipid oxidation than all other treatments. Enhancement of pork chops with AEW is not an effective replacement for salt/phosphate solutions.