Ground turkey, with 1% NaCl, was incorporated with no sodium tripolyphosphate (control, nSTP), unencapsulated STP (uSTP; 0.3% or 0.5%), encapsulated STP (eSTP; 0.3% or 0.5% active, phosphate basis), ...or a blend (0.3% uSTP plus 0.2% eSTP). Encapsulate (hydrogenated vegetable oil) was designed to melt at 74°C. Treatments were stored (4, 24h at 3°C) before being cooked to two different endpoints (EPT; 74, 79°C) followed by post-cooked storage (0, 5, 10days). An improvement of 77% (0.3% eSTP) and 80% (0.5% eSTP) in the reduction of TBARS was found in comparison to corresponding uSTP. The blend produced a 62% improvement compared to uSTP (0.5%) while maintaining cook yield. CIE a* values were highest at both EPT and post-cooked storage times beyond 0day for eSTP. Meat manufacturing procedures that entail a delayed thermal processing step will benefit by an improvement in lipid oxidation control through the use of encapsulated phosphates.
•Encapsulated sodium tripolyphosphate (STP) is protected from phosphatases•Antioxidant properties of polyphosphates preserved through encapsulation•Lipid oxidation in ground turkey reduced by incorporation of encapsulated STP
Ground beef with 1% NaCl was incorporated with 0.5% unencapsulated sodium tripolyphosphate (uSTP), 0.5% encapsulated sodium tripolyphosphate (eSTP), 0.5% unencapsulated sodium acid pyrophosphate ...(uSAPP), or 0.5% encapsulated sodium acid pyrophosphate (eSAPP) prior to being cooked and stored (0 or 6d, 3°C). The pH was higher (P<0.05) for sodium tripolyphosphate samples (6d: uSTP 5.98; eSTP 5.89) and lower (P<0.05) for sodium acid pyrophosphate (6d: uSAPP 5.31, eSAPP 5.33) samples than control sample (6d, 5.50). Overall, samples with uSTP had the least cooking loss and lowest TBARS values. TBARS (mg/kg) for the phosphate treatments were lower (P<0.05; ave. 1.78, 0d; 3.49, 6d) than for the control samples (3.07, 0d; 22.85, 6d). Therefore, phosphate incorporation into ground beef prior to cooking aids in the reduction of oxidation in the cooked, stored product, although a longer period of time before thermal processing may be necessary for the encapsulated phosphate to have significant benefits.
•Encapsulated polyphosphates are protected from meat phosphatases.•Polyphosphates reduced lipid oxidation in the ground beef mix.•To benefit from encapsulation extended raw meat contact time may be needed.
A prerigor cut was made through the 12th thoracic vertebrae and another skeletal cut through the ischium on the pelvic bone of one side of 16 USDA Choice and 9 USDA Select beef carcasses (TC), while ...the companion sides served as controls (C) under industry conditions. TC lowered CIE a values and resulted in longer sarcomeres in the longissimus muscle (LM). Compared to the C samples, the LM from TC USDA Choice carcasses were rated 28% higher (more tender) in overall tenderness and treated USDA Select carcasses were 18% higher. Also, variation in tenderness of the LM among animals was reduced by the TC Process. For Gluteus medius and Rectus femoris (RF), the TC samples were also more tender
A foodservice training module program which created a statewide network of correctional food service trainers for the State of Virginia is described. Seven module objectives are highlighted: quantity ...food preparation and quality standards, food service operational techniques and safety, food service supervisory skills and cost control, basic nutrition and modified diets, and food service sanitation. The training program was designed to both standardize and enhance tho operation of food service facilities in Virginia's correctional institutions. (wz)
