Effect of Polymeric Phosphates on Many Kinds of Meat I. Explanation of Polymeric Phosphate and Experiments on the Effect of Polymeric Phosphate in Increasing the Cobesive Ability of Meat

The effect of polymeric phosphate in increasing the cohesive ability of meat, both mammal and fish, was examined. The results obtained were as follows : (1) Both Na ―pylophosphate and Na ―tripolypbosphate had an effect in increasing the cohesive ability of meat, but Na―pylophosphate was a little more effective than Na―tripolyphosphate in the case of fish, and Na―tripolyphosphate had a great effect on mammal meat. (2) Though Na ― hexametaphosphate did not show any great effect in increasing the cohesive ability of meat, it was observed that it had a greater effect in improving the color tone of meat than other Na―phosphate did. (3) The effect of polymeric phosphates in increasing the cohesive ability of meat has a closs connection with pH. and generally the higher pH factor was, the more effective it proved. But the effect in increasing the cohesive ability on ”kinguti” flesh and flatfish flesh fell off in the case of those above pH 7.0. (4) Polymeric phosphates clearly brought an effect in increasing the cohesive ability of meat. But according to the kind of phosphate and those of meat, different effects were shown, and the relation between them seemed to be very complicated. (5) Suitably combined polymeric phosphates are effective within a considerably wide range. When polymeric phosphate S.P.K.― 21 equal to 0.1^ of the meat weight was added to beef paste it was possible to add 10% water.