Effects of Condensed Phosphates on the pH, Water-Holding Capacity and Meat Swelling Properties of Pork Muscle

Abstract

Sodium salts of pyrophosphate (PP), tripolyphospate (TPP), hexametaphosphate (HMP), metaphosphate (MP) and four commercial blends of phosphates (Kena, Foodfos, Curafos 22-4 and Curafos 11-2) were investigated for their effects on water holding and swelling of Longissimus and Semimembranosus pork muscles. The phosphate addition varied from 0.25 to 1.0% in the meat. Combined effects with salt (0.5 to 1.5% NaCl) were also investigated. The greatest reduction in the loss of natural juices during heating at 70C (water- holding capacity) and the greatest increase in the swelling (with and without NaCl additions) were achieved by adding PP, TPP, and Curafos 11-2; followed by Curafos 22-4 and Kena; with practically no effect by Foodfos, MP and HMP.

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Document Details

Document Type
Technical Report
Publication Date
Jan 01, 1974
Accession Number
AD0776336

Entities

People

  • E. Wierbicki
  • G. W. Shults

Organizations

  • United States Army Soldier Systems Center

Tags

DTIC Thesaurus Topics

  • Additives (Chemicals)
  • Analysis Of Variance
  • Calcium Compounds
  • Centrifuges
  • Chlorides
  • Citric Acid
  • Commerce
  • Connective Tissue
  • Data Science
  • Food
  • Magnesium Compounds
  • Materials
  • Muscle Proteins
  • Physical Properties
  • Sodium
  • Sodium Compounds
  • Statistical Analysis

Fields of Study

  • Agricultural and Food sciences

Readers

  • Environmental Engineering
  • Gender and Food Studies
  • Surface Engineering/Surface Coating Technology.