A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle

Sara King/ February 22, 1992/ Peer-reviewed Paper/ 0 comments

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°C, demonstrated the strong

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