INHIBITION OF LIPID OXIDATION IN MEATS BY INORGANIC-PHOSPHATE AND ASCORBATE SALTS

The sodium salts tripolyphosphate, tetrapyrophosphate, L-ascorbate mon ophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beer. Sensory attributes and hexanal content were evaluated immediatel y after cooking and after 1 and 3 days storage (4 degrees C). Percenta ges of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and r ancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decrea sed cooking losses but did not affect fat content. Phosphate salts dec reased nonheme iron in cooked turkey parties but not in beef patties. The taste panel detected a very slight soapy flavor in parries with th e addition of any phosphate salt at 0.3%.