Effect of Salt and Sodium Tripolyphosphate on Shear, Thiobarbituric Acid, Sodium, and Phosphorus Values of Hot-Stripped Broiler Breast Meat

The effect of infusion of sodium chloride (NaCl) or sodium tripolyphosphate (STPP) into hot-stripped (HS) broiler breast meat on changes in tenderness and oxidative rancidity level as measured by thiobarbituric acid (TBA) values was investigated. Infusion was effected by first mechanically perforating (mechanical tenderization) the breast pieces, then tumbling for 3 min in selected marinades. Hot-stripped meat first infused with a marinade containing 1% NaCl, 3% STPP, and stored from 1 to 8 days at 2 C had reduced toughness, as measured by force to shear (FS), and TBA values and were comparable to or lower than the FS and TBA values from meat conventionally processed and aged 1 day. The combination of NaCl and STPP was most effective in reducing FS and TBA values followed by STPP, then NaCl, and lastly H2 O alone. The TBA values slowly increased and FS values decreased through 8 days of storage. Phosphorus and sodium were continuously absorbed into the meat tissue reaching maximal levels after 2 to 4 days. The combined solution was also effective in reducing TBA and FS values when treatment was performed after 8-days of storage of chill-stripped or HS meat.