Consumer Acceptability of Cooked Stored Ground Turkey Patties with Differing Levels of Phosphate

The acceptability of fresh and stored, cooked, ground turkey patties without added phosphate or with 0.25% or 0.5% added sodium tri-polyphosphate (STP) was determined by 100 consumers. Turkey patties without phosphate were less acceptable than those with 0.5% added STP. Consumers (26) who repeated the study five times indicated that stored samples containing 0.25% and 0.5% STP were liked more and the 0.5% treatment had more meaty flavor than those samples without phosphate. Samples containing 0.5% STP were found less firm and more juicy than the other samples. The consumers scored off-flavor inconsistently.