[On the enzymatic breakdown of tripolyphosphate and diphosphate in comminuted meat. XII. Influence of the breakdown of tripolyphosphate and diphosphate on the water-holding-capacity of meat (author's transl)].

The increase in the water-holding capacity of salted minced bovine muscle caused by added diphosphate is maintained also after a complete enzymatic breakdown of the diphosphate. This effect is probably due to irreversible dissociation of actomyosin by DP in presence of NaCl.--An increase in water-holding capacity of minced salted bovine muscle after addition of tripolyphosphate occurs only if the tripolyphosphate is enzymatically hydrolysed to diphosphate. In contrast to diphosphate, tripolyphosphate apparently does not cause a dissociation of the actomyosin system.