The action of polyphosphates on meats has been examined in studies using different meats and has been compared with other treatments. The results were monito red by recording cooked yield and observing changes in structure by electron microscopy. Four possible characteristics of polyphosphates are considered: pH, sequestering action, ionic strength and as an ATP (adenosine triphosphate) analogue. In the conditions used in these experiments, the pH-buffering effect of polyphosphates is found as the principal characteristic in meat products.
Some meats were found to be more affected by polyphosphates than others and:. hypothesis is developed to explain this. It is proposed that with meats such as pork, which suffer early pH fall post-mortem, there might be a greater association between sarcoplasmic and myofibrillar proteins than with other meats. The association between sarcoplasmic and myofibrillar proteins may be reversed by increasing the pH of the curing brine and this would allow more dispersion of myofibrillar proteins and hence a higher cooked yield.
In most or the meats examined no evidence for specific actomysin solubilisation by polyphosphates was found except in heart and some higher pH beef meat.
Lewis, D. F.; Grooves, Kathleen H.M.; and Holgate, J. Hilary
"Action of Polyphosphates in Meat Products,"
1, Article 7.
Available at: http://digitalcommons.usu.edu/foodmicrostructure/vol5/iss1/7