The Use of Phosphates in Meat Products

Lynn Knipe

The Ohio State University

Meat Industry Research Conference

October 2, 2004

Courtesy of Budenheim

Characteristics of Inorganic Phosphates Used in Meat Products

Short and long chain compounds, with…

…different functionalities. Need to know the differences. Increase ionic strength Some are very hygroscopic.

PP

OO

OO

OO OOOrthophosphates

(Monophosphates)

Pyrophosphates

(Diphosphates)PP

OO

OO

OO OO PP

OO

OO

OO

Tripolyphosphates PP

OO

OO

OO PP

OO

OO

OOPP

OO

OO

OO OO

Hexametaphosphates

(Polyphosphates)PP

OO

OO

OO PP

OO

OO

OO

1 2 3 n

Inorganic Phosphate Names and Structures

Courtesy of Budenheim

Effects of Phosphates in Meat Products

Alter muscle proteins:• affects muscle pH• affects muscle WHC/WBC•“Specific Protein” Effect

Synergistic effects with salt. Antioxidant capacity- chelates

cations (Fe++, Cu++, etc.). Buffering effects of muscle.

Courtesy of Budenheim: Silbernagl and Despopoulus (mod.), 1991

Muscle Contraction

Courtesy of Budenheim: Griffin (mod.), 2000

Muscle Contraction

Resting Muscle

Contracting Muscle

Effects of Muscle Quality on Water-Holding Capacity

Courtesy of Bob Kauffman,

U. of WI.

Specific Protein Effect Reverses Actomyosin to pre-rigor state?

Significant increase in salt-soluble protein extraction with tetrasodium pyrophosphate

Pre-rigor muscle

Post-rigor meat

Hydration

Dehydration

Loss of ATP

Formation of lactic acid,

pH decrease

Pyrophosphate, pH increase

Courtesy of Budenheim

Effect of Phosphates and Polyphosphates on the TBA Values of Cooked Pork during storage at

4°C

0

2

4

6

8

10

12

14

16

1 7 14 21 28 35

Storage Time (days)

No additives

Sodiumhexametaphosphate

Sodium tripolyphosphate

Sodium pyrophosphate

Sodium tripolyphosphate+ Sodium pyrophosphate

Courtesy of Budenheim

Increased yieldat higher pH and higher dosage

0

2

4

6

8

10

ph 7.3 pH 8.8 pH 9.5

Yie

ld [

%]

0.5 % Dosage

0.3 % Dosage

Courtesy of Budenheim

22

24

26

28

% C

ook

Loss

Blend 1 Blend 2 Blend 3 STP

Ground Meat Model(75% Ext.)0.4% phosphate, 1.0% salt

% Cook Loss in Turkey Breast

0

5

10

15

Blend 1 Blend 2 Blend 3 STP

30 Min. Centrifuge Losses

%Centrifuge Loss

Blend 1 = pH 9.5, mod. pyro

Blend 2 = pH 9.4, all pyro

Blend 3 = pH 9.3, med. high pyro

131415161718

Blend 4 Blend 3

Tumbled Breast(20% Ext.)0.45% phosphate, 0.75% salt

% Cook Loss in Chicken

0

5

10

15

Blend 4 Blend 3

Tumbled Breast(20% Ext.)0.45% phosphate, 0.75% salt

% Freeze-Thaw Loss in Chicken

Blend3 = pH 9.3, med. high pyro

Blend 4 = pH 8.5, low pyro

Contributed by

Phosphates Are Not Phosphates

TetraNa+pyro - v. alkaline, but hard to dissolve

Na+tripoly, STP - alkaline Na+hexameta, HMP – neutral pH Tripoly & hexameta - Traditional brine blend

Na+acid pyro, SAPP-cured color Orthophosphates – lab buffers

pH of Phosphate Solutions

TriNa+ – 12.0 TetraNa+pyro – 10.2 Na+tripoly, STP – 9.8 Na+hexameta, SHMP – 7.0 Na+acid pyro, SAPP- 4.2

USDA FSIS Regulations on Phosphate Use in Meat

Products 11 Na+ and K+ salts, with

sodium hydroxide 0.5% maximum Labelled as “sodium phosphates” or “potassium phosphates”

Hygroscopicity of Inorganic Phosphates

K+ salts > Na+ salts Hexameta > NaCl Tripoli and Pyro < NaCl

Courtesy of

Bob Rust, ISU,

Rust Associates

Cation-Binding Capacities of Inorganic Phosphates

Select phosphates based upon cause of water hardness

“Softening” effect improves solubility of phosphates

Cation-Binding Capacities of Inorganic Phosphates

in Solution Fe++ - chelated best by

tetraNa pyro (pH 8-9). Mg++ - chelated best by

tetraNa pyro (pH 9-10). Ca++ - chelated best by

tetraNa pyro (pH 9-11).

Cation-Binding Capacities of Inorganic Phosphates

in Muscle Fe++ - chelated best by

tetraNa pyro (pH 7-8). Mg++ - chelated best by

SHMP (pH 7-8). Ca++ - chelated best by

SHMP (pH 7-8).

Effect of Selected Phosphates on the Chelation of Calcium in Curing Solutions

- from Chelation Bulletin, Monsanto

Effect of Selected Phosphates on the Chelation of Magnesium in Curing Solutions

Effect of Selected Phosphates on the Chelation of Iron in Curing Solutions

Solubility of Phosphates Hexameta > Tripoly > TetraNa Hexameta value in increasing solubility of tripoly and tetraNa+ in hard water.

Traditionally, difficult to dissolve in brine.

Warm water increases solubility Hot water – Do Not Try This at Home!!!

Poorly Dissolved Phosphates

Causes cloudy solutions & crystal formation

Need more time to get WHC benefit.

Effects on Curing Reaction Faster with acidic & reducing conditions

Sodium acid pyrophosphate, a cure accelerator

Hexametaphosphate – neutral pH, min. effect on color

Need 40 minutes to prevent cured color problems, w/STP.

pH Effects of Selected Phosphates on Finished Product Quality

Color Effects of Different

Phosphates

Yield Effects of Different

Phosphates

Sodium Acid Sodium Hexameta- Sodium Tri- Tetra Sodium Pyrophosphate Phosphate Polyphosphate Pyrophosphate

Lower pH Higher

Cooking

Yield

C

u

r

e

d

C

o

l

o

r

R

e

d

B

r

o

w

n

Contributed by

Additional Color Effects of Phosphates

Tricalcium phosphate, TCP, approved up to 1.5% in

product, for color function. Lightens poultry color caused

by the graying effect of TPP. No functional properties Enhances nutritional (Ca++) quality

Light Color in Turkey Breast vs Phosphate pH

70

72

74

76

78

80

pH 8.1 Blend pH 8.5 Blend pH 9.3 Blend

L Va

lue(

100

= wh

ite)

Contributed by

Flavor Effects of Phosphates

More of a problem with higher pH pyro and STP

More of a problem at addition level above 0.35%.

Described as metallic, soapy.

Food Safety Impact of Adding Phosphates Meat Products

Trisodium phosphate - very high pH – rinse used in

poultry slaughter Synergistic effect with NaCl

and nitrite, on preventing C. perfringens outgrowth.

The Latest Phosphate Innovations

Improvements in solubility of more functional alkaline phosphates

• phosphates blended before drying Phosphates soluble in lixator brines.

Blends to meet industry needs.

Phosphate Blends to Meet Industry Needs

90/10 tripoly/hexameta– pickles Sausage blends. Increased speed of dissolving

phosphates in cold water. Enhanced and marinated products – color and purge.

Uncured cooked poultry – pH effect of antimicrobials.

A special thanks extended to Gene Brotsky, Innophos

and Larry Guerin, Budenheim, for updating

me on the latest phosphate technology, and to my

former grad. students who indulged me in my interest

in phosphates.

This

presentation

and text copy

are available on the OSU Meat Science Website at:

www.ag.ohio-state.edu/~meatsci/currentprog.html

OSU activities end with the singing of Carmen Ohio, led by: