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Effect of poly phosphates on tenderness of hot cut chicken breast meat

Effect of poly phosphates on tenderness of hot cut chicken breast meat

Journal of Food Science 42(1): 100-101

The toughening effect of cutting chicken broiler breast muscle within 1 h after slaughter was prevented by injection of sodium polyphosphates into the muscle at 20 min postmortem. After aging pH of polyphosphate-treated muscles averaged 6.15 compared with 5.81 for untreated muscles.

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