Experimental Effects of Sodium Polyphosphates on Weight of Fryer Chickens During Chilling

Excerpts from the report: Salts of weak acids, such as polyphosphates, have been used extensively in the commercial processing of meats, particularly cured meats such as hams. The use of phosphates in such products is primarily intended to improve color stability, and to decrease cooking and processing losses. The commercial use of polyphosphates in poultry processing has been proposed, and claimed benefits include improved flavor and tenderness, reduced cooking time, longer shelf-life due to inhibition of oxidative rancidity, and reduced loss of moisture ("weep") from the carcass during shipping and holding. The extent to which chicken carcasses take up and retain moisture during processing, shipping, and holding is of great importance to processors, regulatory agencies, and consumers. It is related to yield and to the problem of adulteration. Many factors affect moisture uptake and retention. The purpose of this study was to determine the effect of some of these factors, particularly the use of polyphosphates in the chilling medium. These factors included (1) proportion of added phosphate mixture; (2) total chilling time; (3) proportion of added sodium chloride; (4) initial pH; (5) period of air agitation of chilling medium; (6) temperature; and (7) continuous in-line chilling coupled with subsequent treatment chilling.