Tenderness and yields of poultry breast are influenced by phosphate type and concentration of marinade

The effect of concentration and type of phosphate on quality of pre-rigor p oultry breast was evaluated. Non-aged breasts (NAC) and aged whole birds (A C) were non-injected controls. Injection marination increased the final pro duct yield and moisture content of breasts compared with AC and NAG. Tetras odium pyrophosphate (TSPP)-injected breast had the highest final product yi eld. TSPP and sodium tripolyphosphate (STPP) injection had similar effects on purge, net weight increase, moisture and expressible moisture. TSPP coul d only be used in low-salt marinades. Hexametaphosphate (GLASS)-injected br east had the highest pick-up but the lowest retention and moisture content. The shear force of phosphate-injected breasts was lower than that of NAC a nd similar to or lower than that of AC breasts. (C) 2000 Society of Chemica l Industry.