Effect of Polymeric Phosphates on Many Kinds of Meat II. Effect of the Polymeric Phosphate Compounds on Various Meat Products

When meat products were made, 2 or 3 suitably combined polymeric phosphate were added, and the effect was examined. The results obtained were as follows : (1) Polymeric phosphate compound increased the cohesive ability and improved the colour tone of various meat products. (2) Polymeric phosphate compound T increased the cohesive ability of meat paste but had little effect in improving the colour tone. G in the case of raw meat paste, increased its stickiness, but with meat products the jelly strength was about the same as K ―!. With ham and other pieces of meat its osmotic action was weak. (3) The cohesive ability of K ―1 was a little weaker than T or G, but the improvement of the colour tone and osmosis into the pieces of meat was rather good , K―2 was the most superior of them all. (4) By using polymeric phosphates suitably it could be postible to add fatfree soy powder equal to more than 10% of the weight of the raw material. (5) Polymeric phosphates made tough meat tender, made easy to separate the meat from bones, and improved the products.