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Breakdown of polyphosphates added to frozen beef meat.

[In Italian. / En italien.]

Author(s) : BIANCHI E., BRUSCHI R.

Type of article: Article

Summary

Tripolyphosphate was added to beef muscle then stored at low temperatures, where the degradation of the added polyphosphates was monitored. Results pointed out the influence exerted by low temperatures on polyphosphate breakdown; in particular a rapid breakdown of sodium tripolyphosphates and sodium pirophosphate occurred during sample preparation at freezing temperature.

Details

  • Original title: [In Italian. / En italien.]
  • Record ID : 1994-3614
  • Languages: Italian
  • Source: Rev. Ferment. Ind. aliment. - vol. 33 - n. 325
  • Publication date: 1994/04
  • Document available for consultation in the library of the IIR headquarters only.

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