The effects on broiler chicken of polyphosphate injection during commercial processing

Chickens injected with a polyphosphate solution and control samples which had not been injected were submitted to a consumer panel of 389 households. Preference test and laboratory sensory assessments were also made on similar birds. In all tests polyphosphated birds were significantly more tender and juicy, but 32–45% of consumers did not differentiate between the treatments when eaten as part of a meal. In preference tests 265 people divided approximately equally in preferences between birds injected with polyphosphate and control birds.