Factors Relating to Oxidative Stability of Cooked Broiler Breast Patties Treated with Sodium Tripolyphosphate

Broiler breast meat patties were prepared with 0, 0.2, and 0.5% sodium tripolyphosphate (STPP) at 3 pH values and 3 ionic strengths (IOS). The concentrations of STPP and IOS were important factors in retardation of oxidation during cooking and storage after cooking as evaluated by the thiobarbituric acid‐reactive substances (TBA‐RS) test. The effect of STPP at 0.5% was enhanced (P< 0.06) by raising its pH to 7.5 or 9. Increasing IOS by 0.6 raised TBA‐RS values in raw meat and during cooking, but it had a reverse effect on cooked‐stored patties, which was probably due to the lower nonheme iron content of cooked patties as the IOS increased.