Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts |
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| Authors: | LISA A SMITH SHARON L SIMMONS FLOYD K McKEITH PETER J BECHTEL PAMELA L BRADY |
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| Affiliation: | Authors Smith, Simmons, McKeith, Bechtel, and Brady are affiliated with the Depts. of Animal Science and Foods &Nutrition at the Univ. of Illinois. |
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| Abstract: | 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. |
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