Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts

The sodium salts tripolyphosphate, tetrapyrophosphate, L-ascorbate monophosphate, and L-ascorbate polyphosphate at 0.3% and L-ascorbic acid and sodium L-ascorbate at 0.1% were added to ground turkey and ground beer. Sensory attributes and hexanal content were evaluated immediately after cooking and after 1 and 3 days storage (4 degrees C). Percentages of moisture and fat and nonheme iron were determined. All samples containing a phosphate salt had more meaty flavor and less stale and rancid flavor and aroma and contained less hexanal after 3 days storage than samples with no additive. The addition of phosphate salts decreased cooking losses but did not affect fat content. Phosphate salts decreased nonheme iron in cooked turkey parties but not in beef patties. The taste panel detected a very slight soapy flavor in parries with the addition of any phosphate salt at 0.3%.