ASAS Nonruminant Nutrition : Amino Acids , Vitamins , and Minerals in Finishing Pigs 272

The objective was to determine if encapsulation would improve the antioxidative property of phosphate in cooked muscle foods. Encapsulation of phosphate was done to protect the phosphate from endogenous phosphatases during the raw meat manufacturing steps. An initial experiment involved incorporation of encapsulated phosphates (0.5% sodium tripolyphosphate, STP or 0.5% sodium acid pyrophosphate, SAPP; meat weight basis) into ground beef patties that were immediately heat processed before storage (3 C). Phosphates were encapsulated with a hydrogenated vegetable oil designed to melt at 74 C (STP) or 60 C (SAPP). Unencapsulated STP samples had the lowest (P<0.05) cooking loss. Thiobarbituric Acid Reactive Substances (TBARS) were lower (P<0.05) for the phosphate treatments compared to control samples (no phosphate) on day 0 and 6. Unencapsulated STP samples had lower (P<0.05) TBARS than the other phosphate treatments on day 0. However, there were no differences (P>0.05) in TBARS among the phosphate treatments on day 6. A subsequent experiment involved delay of heat processing after phosphate encapsulation. Ground turkey meat with 1% NaCl was incorporated with unencapsulated STP (0.3% or 0.5%), encapsulated STP (0.3% or 0.5% phosphate), or a blend of unencapsulated (0.3%) and encapsulated (0.2%) phosphate and compared to a control. Treated ground turkey was stored (4 and 24 h, 3 C) before cooking to two different endpoints (74 and 79 C). Cooked turkey was stored (3 C) for 0, 5, and 10 days. An improvement of 77% and 80% in the reduction of TBARS was found with the 0.3% and 0.5% encapsulated STP, respectively, in comparison to the unencapsulated STP. TBARS on day 10 from samples stored 24 h before cooking were higher (P<0.05) than the samples stored 4 h prior to cooking. Encapsulation of phosphates has the potential to retard lipid oxidation in further processed meats that required an extended raw meat processing time prior to cooking.