title: Effect of reduced sodium chloride concentration and tetrasodium pyrophosphate on pH, water-holding capacity and extractable protein of prerigor and postrigor ground beef.
abstract: The effect of tetrasodium pyrophosphate (TSPP) (0, 0·25, 0·5% w/w) alone or in combination with salt (NaCl) (0, 0·5, 1·0% w/w) on water-holding capacity (WHC), pH, the ratio of absorbance at 250 nm over the absorbance at 260 nm (R-values) and 150m CaCl extractable protein (EP) was studied in prerigor and postrigor sternomandibularis homogenates over time. The 0 h samples were defined as when the NaCl was incorporated with the muscle. R-values verified that 0 h samples were in a prerigor or postrigor state. In prerigor homogenates, increasing phosphate concentration increased the time required to reach ultimate pH. Ultimate pH values of prerigor homogenates containing phosphate were lower (P < 0·05) than homogenates without phosphate and similarly treated postrigor homogenates. After six hours, no differences (P > 0·10) were noted in EP or WHC at different phosphate concentrations when averaged over NaCl concentrations in prerigor homogenates. With increasing phosphate concentration of postrigor homogenates, there was an increase (P < 0·05) in pH and EP at the initial sampling time. However, 0 and 0·25% phosphate WHC values could not be differentiated (P > 0·10). Results of this study indicate no advantages, after six hours post mortem, to using TSPP alone or in combination with NaCl in prerigor meat homogenates at concentrations added in this study.
authors: Department of Food Science and Human Nutrition, Michigan State University, 100 Meat Laboratory, East Lansing, Michigan 48824-1224, USA.
authors: P H
authors: PH
authors: Bernthal
authors: A M
authors: AM
authors: Booren
authors: J I
authors: JI
authors: Gray