A RESPONSE-SURFACE INVESTIGATION OF THE EFFECTS OF SODIUM-CHLORIDE AND TRIPOLYPHOSPHATE ON THE THERMAL-PROPERTIES OF BEEF MUSCLE

A response surface investigation, utilizing a central composite rotatable design, measured the thermal response of beef muscle samples treated with sodium chloride (NaCl, 0.5-2%) and sodium tripolyphosphate (TPP, 0.2-0.6%). Low temperature transitions were reduced in enthalpy and transition temperature by increased salt concentration. Enthalpy was raised by increased TPP levels. Total enthalpy, over the temperature range 45-90-degrees-C, demonstrated the strong stabilizing effect of TPP at salt levels below 1%, and the lack of effect of TPP concentrations over 0.5% with salt levels greater than 1.25%. NaCl and TPP concentrations in excess of 1.5 and 0.4%, respectively, show little additional effect on thermal response.