Problem with that is if you get someone with a high blood pressure issue, that's not a good thing. One thing I don't like is when people try to hide the flavor of the meat with stuff like that. I use spices, etc., to try to ENHANCE, not hide.
Probably why, when in the frozen tundra of Iowa, I would have cut the Worcestershire down to the bare minimum, had I been able to use that beef. Here, I'll use a bit more. Pretty much how I use my spices when I cook seafood. Here, the need for spices or stuff to "hide" the fish taste is almost nonexistent, because in most cases it's so fresh.