Abstract
Minced beef samples typical of ground beef sold in foodservice establishments were immersed in a 1% or 2% solution of sodium tripolyphosphate (STP) and trisodium phosphate (TSP) and stored in polyvinyl chloride film at 4C for 0, 5, 10, 15 and 20 days. The treated and control samples were subjectively evaluated for amount of discoloration and off odor. Objective evaluations included microbial load, pH, total volatile nitrogen (TVN), and TBARS values. These treatments resulted in a delay of discoloration and off odor development for up to 15 days. The psychrotrophic, psychrotrophic proteolytic, and psychrotrophic lipolytic counts were below the threshold that is associated with significant discoloration and spoilage. A similar trend existed for most TVN and TBARS values. Samples treated with TSP sustained higher pH values than those containing STP. These data suggested that STP and TSP have an antibacterial effect at both 1 and 2% concentration.
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