Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef

Cook loss, pH and microstructure of comminuted beef made with four NaCl (1.3, 2.0, 2.6, 3.3%) and two sodium tripolyphosphate levels (0, 0.4%) were evaluated. The addition of phosphate reduced cook loss and raised the pH of the raw product to 6.0. Scanning electron micrographs showed that samples with low cook loss had a fine protein matrix. Phosphate addition helped to reduce cook loss and overcome decreased functionality when using aged meat.