Effect of Salt, Sodium Tripolyphosphate and Storage on Restructured Pork

The effect of 20 combinations of salt and sodium tripolyphosphate (STP) on restructured pork were studied. Added salt increased TBA values, packaging loss, improved cooked color, aroma, flavor and eating texture and decreased cooking loss and raw color. Increase in STP decreased cooking loss and increased TBA values, packaging loss, raw color and juiciness. Synergism between salt and STP was shown for most traits studied. Storage increased TBA values, water‐holding capacity and juiciness rating and decreased cooking loss, raw color, cooked color, aroma, flavor and eating texture. Among the 20 combination levels, 0.75% salt and 0.125% STP were the most desirable for producing restructured pork.