Influence of sodium chloride and sodium tripolyphosphate on the quality of UK‐style grillsteaks: relationship to freezing point depression

Summary Grillsteaks were prepared from lean beef flaked at –4°C and subsequently mixed at nominal temperatures of either –3°C or +1°C with each combination of five sodium chloride levels (0, 0.5, 1.0, 2.0 and 4.0%) and three levels of sodium tripolyphosphate (Na5P3O10) (0, 0.25 and 0.50%). Sodium chloride was more effective than sodium tripolyphosphate in lowering the initial freezing point (ifp) of meat, as measured by differential scanning calorimetry which also showed that the freezing point depression was proportional to the solute concentration. Cooking losses generally were lower with higher levels of sodium chloride and sodium tripolyphosphate, and when the meat was mixed at +1°C. It is argued that localized salt concentrations can influence product quality, as can the relative proportions of ice and water when meat is processed below the ifp.