Adaptation of a Method for the Determination of Soluble Orthophosphates in Cooked and Uncooked Pork Containing Acid‐Labile Poly‐ and Pyrophosphates

A colorimetric method developed for determining μg levels of soluble orthophosphates in soils was successfully used in cooked and uncooked pork to monitor hydrolysis and residual levels of added sodium acid pyrophosphate (SAPP). The method is based on the formation of blue color by reacting existing orthophosphate with molybdate ions in an acid medium and preventing further reaction by rapidly sequestering excess, unreacted molybdenum ions with a citrate‐arsenite reagent. The usefulness of the method to monitor poly‐ and pyrophosphate hydrolysis in meat is discussed.