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°C, demonstrated the strong