CRYOSTABILIZATION OF FUNCTIONAL-PROPERTIES OF PRE-RIGOR AND POST-RIGOR BEEF BY DEXTROSE POLYMER AND OR PHOSPHATES

Cryostabilization of functional properties of pre-rigor and post-rigor beef throughout 5 mo frozen storage was investigated as affected by t he addition of 8% neutralized high molecular weight dextrose polymer ( polydextrose), alone or in combination with 0.5% phosphates (a 1:1 mix ture of sodium tripolyphosphate and tetrasodium pyrophosphate). Pre-ri gor meat to which polydexrose had been added prior to freezing was nea rly equivalent in functional properties after 5 mo frozen storage to f resh, pre-rigor meat. Addition of the same level of phosphates plus po lydextrose to nontreated muscle (control) after 5 mo frozen storage re sulted in higher values for most measured indices of functionality. Th e effect was almost totally attributable to addition of the phosphates . However, addition of phosphate did not appear to increase the protei n cryoprotective effect.