Sodium Tri-Polyphosphate Improves the Storage Stability of Restructured Poultry Meat Slices at Refrigerated (4±1°C) Storage
DOI:
https://doi.org/10.48165/jms.2026.21.01.10Keywords:
Turkey, spent hens, polyphosphates, restructured meat slices, refrigerated storage, and quality changes.Abstract
To evaluate quality changes in restructured turkey meat slices without sodium tri-polyphosphate (T1), with sodium tri-polyphosphate (T2), and chicken slices with sodium tri-polyphosphate (T3), a refrigerated storage study was conducted at 4±1ºC. The cooking yield, moisture content, pH, and batter stability were significantly higher in T2. In all three treatments, a consistent increase in TBARS values was observed throughout the storage period. The microbial counts remained within acceptable limits for cooked meat products. Psychrotrophs were not detected during the 30-day storage period. As storage time increased, a gradual decline in overall acceptability was noted. The restructured products remained acceptable up to 20, 25, and 30 days for T1, T2, and T3, respectively. The use of polyphosphates significantly enhanced sensory attributes, slowed lipid oxidation, and extended the shelf life of the restructured meat slices.
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