Sodium Tripolyphosphate Stability and Effect in Ground Turkey Meat

Ground turkey meat, cooked and uncooked, was prepared with and without 0.5% sodium tripolyphosphate (SIP) and stored at 5°C for different periods of time. STP stability was evaluated by determining soluble orthophosphate. Water‐holding capacity (WHC), pH, and mi‐crobial count were also measured. STP hydrolyzed rapidly in uncooked samples. Refrigerated storage time (up to 6 days) did not affect STP hydrolysis in cooked turkey meat. Heating accelerated the rate of STP hydrolysis. End point temperatures (65, 75, and 85 °C) did not affect the extent of STP hydrolysis. STP increased WHC in both cooked and uncooked samples. STP did not inhibit total microbial growth in cooked or uncooked ground turkey meat.