Abstract
Broiler parts were treated with Kena(R) (sodium tripolyphosphate and sodium hexametaphosphate) using overnight marination or two types of automatic injection equipment and compared with control (no treatment). After treatment, parts were water cooked, battered and breaded, fried, and held refrigerated for up to 3 days or frozen for up to 9 months. One set was frozen uncoated directly after water cooking.Significant improvements in cook yield, thiobarbituric acid (TBA) values and taste panel ratings for flavor and rancidity were found in polyphosphate treated parts compared to control parts. Organoleptic and TBA differences became significant after 1–3 days refrigerated storage. Organoleptic differences became significant after 3 months uncoated frozen and 6 months battered and breaded frozen storage. No significant differences among polyphosphate treatment methods were found.
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