Effect of trisodium phosphate solutions washing on the sensory evaluation of poultry meat

The effect of trisodium phosphate (TSP) solutions treatments on the sensory evaluation of poultry meat has been explored since TSP was recently approv ed by USDA for its usage in poultry processing to eliminate Salmonella cont amination. In the present study, fresh chicken thighs were dipped in water (control sample) and in 8, 10 and 12% TSP solutions (treated samples) for 1 5 min. Raw samples' color, smell and overall acceptability and cooked thigh s' color, smell, flavor, texture and overall acceptability were evaluated b y consumer panelists. The evaluation of raw pieces after treatment or after 7 days storage at 2 degrees C revealed that, with the exception of 12% TSP solutions treatment, sensory quality was not adversely affected by TSP. Th e color, smell and overall acceptability hedonic scores for the boiled thig h meat were not different between the treated samples and the control ones. Only the color, flavor and overall acceptability of thighs dipped in 12% T SP were rated significantly lower than the control sample. These results su ggested that TSP solutions have good potential as dips to sanitize chickens carcasses (C) 2000 Elsevier Science Ltd. All rights reserved.