Effects of Polyphosphates on Water Uptake, Moisture Retention, and Cooking Loss in Broilers

TO DATE, little research information is available in regard to the use of food grade polyphosphates with poultry meat. The use of such products in hams and sausages for water binding properties and cured color retention has promoted interest in their effectiveness on poultry. Mahon (1961) reported that adding certain polyphosphates to the chill water reduced fluid absorption during chilling and “weep” during raw refrigerator storage. In addition, he reported that thawing drip and cooking loss were reduced, tenderness of the cooked flesh increased while oxidative deterioration and associated color changes in the cooked flesh were significantly reduced. Moisture control has been further emphasized with stipulations placed by U.S.D.A. on how much moisture a bird can be allowed to absorb. Poultry processors have long been concerned with the moisture loss from fresh broilers during marketing. It was the purpose of this study to see how effective food grade polyphosphates were …