1. The Use of Phosphates in Meat Products Lynn Knipe The Ohio State University Meat Industry Research Conference October 2, 2004

2. Courtesy of Budenheim

3. Characteristics of Inorganic Phosphates Used in Meat Products l l Short and long chain compounds, with… l l …different functionalities. l l Need to know the differences. l l Increase ionic strength l l Some are very hygroscopic.

4. P P O O O O O O O O Orthophosphates (Monophosphates) Pyrophosphates (Diphosphates) P P O O O O O O O O P P O O O O O O Tripolyphosphates P P O O O O O O P P O O O O O O P P O O O O O O O O Hexametaphosphates (Polyphosphates) P P O O O O O O P P O O O O O O 1 2 3 n Inorganic Phosphate Names and Structures Courtesy of Budenheim

5. Effects of Phosphates in Meat Products l l Alter muscle proteins: affects muscle pH affects muscle WHC/WBC “Specific Protein” Effect l l Synergistic effects with salt. l l Antioxidant capacity- chelates cations (Fe ++, Cu ++, etc.). l l Buffering effects of muscle.

6. Courtesy of Budenheim: Silbernagl and Despopoulus (mod.), 1991 Muscle Contraction

7. Courtesy of Budenheim: Griffin (mod.), 2000 Muscle Contraction Resting Muscle Contracting Muscle

8. Effects of Muscle Quality on Water-Holding Capacity Courtesy of Bob Kauffman, U. of WI.

9. Specific Protein Effect l l Reverses Actomyosin to pre-rigor state? l l Significant increase in salt- soluble protein extraction with tetrasodium pyrophosphate

10. Pre-rigor muscle Post-rigor meat Hydration Dehydration Loss of ATP Formation of lactic acid, pH decrease Pyrophosphate, pH increase Courtesy of Budenheim

13. Blend 1 = pH 9.5, mod. pyro Blend 2 = pH 9.4, all pyro Blend 3 = pH 9.3, med. high pyro

14. Blend 4 = pH 8.5, low pyro Contributed by

15. Phosphates Are Not Phosphates l l TetraNa + pyro - v. alkaline, but hard to dissolve l l Na + tripoly, STP - alkaline l l Na + hexameta, HMP – neutral pH l l Tripoly & hexameta - Traditional brine blend l l Na + acid pyro, SAPP-cured color l l Orthophosphates – lab buffers

16. pH of Phosphate Solutions l l TriNa+ – 12.0 l l TetraNa + pyro – 10.2 l l Na + tripoly, STP – 9.8 l l Na + hexameta, SHMP – 7.0 l l Na + acid pyro, SAPP- 4.2

17. USDA FSIS Regulations on Phosphate Use in Meat Products l l 11 Na + and K + salts, with sodium hydroxide l l 0.5% maximum l l Labelled as “sodium phosphates” or “potassium phosphates”

18. Hygroscopicity of Inorganic Phosphates l l K + salts > Na + salts l l Hexameta > NaCl l l Tripoli and Pyro < NaCl

20. Courtesy of Bob Rust, ISU, Rust Associates

22. Cation-Binding Capacities of Inorganic Phosphates l l Select phosphates based upon cause of water hardness l l “Softening” effect improves solubility of phosphates

23. Cation-Binding Capacities of Inorganic Phosphates in Solution l l Fe ++ - chelated best by tetraNa pyro (pH 8-9). l l Mg ++ - chelated best by tetraNa pyro (pH 9-10). l l Ca ++ - chelated best by tetraNa pyro (pH 9-11).

24. Cation-Binding Capacities of Inorganic Phosphates in Muscle l l Fe ++ - chelated best by tetraNa pyro (pH 7-8). l l Mg ++ - chelated best by SHMP (pH 7-8). l l Ca ++ - chelated best by SHMP (pH 7-8).

25. Effect of Selected Phosphates on the Chelation of Calcium in Curing Solutions - from Chelation Bulletin, Monsanto

26. Effect of Selected Phosphates on the Chelation of Magnesium in Curing Solutions

27. Effect of Selected Phosphates on the Chelation of Iron in Curing Solutions

28. Solubility of Phosphates l l Hexameta > Tripoly > TetraNa l l Hexameta value in increasing solubility of tripoly and tetraNa+ in hard water. l l Traditionally, difficult to dissolve in brine. l l Warm water increases solubility l l Hot water – Do Not Try This at Home!!!

29. Poorly Dissolved Phosphates l l Causes cloudy solutions & crystal formation l l Need more time to get WHC benefit.

30. Effects on Curing Reaction l l Faster with acidic & reducing conditions l l Sodium acid pyrophosphate, a cure accelerator l l Hexametaphosphate – neutral pH, min. effect on color l l Need 40 minutes to prevent cured color problems, w/STP.

31. pH Effects of Selected Phosphates on Finished Product Quality Color Effects of Different Phosphates Yield Effects of Different Phosphates Sodium Acid Sodium Hexameta- Sodium Tri- Tetra Sodium Pyrophosphate Phosphate Polyphosphate Pyrophosphate Lower pH Higher CookingYieldCookingYield CuredColorCuredColor RedBrownRedBrown Contributed by

32. Additional Color Effects of Phosphates l l Tricalcium phosphate, TCP, approved up to 1.5% in product, for color function. l l Lightens poultry color caused bythe graying effect of TPP. l l No functional properties l l Enhances nutritional (Ca++) quality

33. Contributed by

34. Flavor Effects of Phosphates l l More of a problem with higher pH pyro and STP l l More of a problem at addition level above 0.35%. l l Described as metallic, soapy.

35. Food Safety Impact of Adding Phosphates Meat Products l l Trisodium phosphate - very high pH – rinse used in poultry slaughter l l Synergistic effect with NaCl and nitrite, on preventing C.perfringens outgrowth.

36. The Latest Phosphate Innovations l l Improvements in solubility of more functional alkaline phosphates phosphates blended before drying l l Phosphates soluble in lixator brines. l l Blends to meet industry needs.

37. Phosphate Blends to Meet Industry Needs l l 90/10 tripoly/hexameta– pickles l l Sausage blends. l l Increased speed of dissolving phosphates in cold water. l l Enhanced and marinated products – color and purge. l l Uncured cooked poultry – pH effect of antimicrobials.

38. A special thanks extended to Gene Brotsky, Innophos and Larry Guerin, Budenheim, for updating me on the latest phosphate technology, and to my former grad. students who indulged me in my interest in phosphates.

39. This presentation and text copy are available on the OSU Meat Science Website at: www.ag.ohio-state.edu/~meatsci/currentprog.html

40. OSU activities end with the singing of Carmen Ohio, led by: