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Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts
Author(s) -
SMITH LISA A.,
SIMMONS SHARON L.,
McKEITH FLOYD K.,
BECHTEL PETER J.,
BRADY PAMELA L.
Publication year - 1984
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1984.tb12869.x
Subject(s) - tenderness , flavor , loin , food science , distilled water , chemistry , sodium , chromatography , organic chemistry
Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed‐over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.