Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol, BS40 5DU, UK.
Meat Sci. 1999 Apr;51(4):371-6. doi: 10.1016/s0309-1740(98)00136-3.
Two injection levels (5 and 10%) and three concentrations of polyphosphate (0, 3 and 5%) were used in 64 pork loin portions to assess the influence of polyphosphate injection on eating quality of pork steaks cooked by grilling to a centre temperature of 72.5 or 80°C and assessed by a trained ten member sensory panel. Polyphosphate improved water holding, and generally produced more tender and more juicy meat than control steaks, although pork flavour intensity was reduced and abnormal flavour intensity increased. Raising the centre temperature from 72.5 to 80°C increased the cooking loss from 35 to 42%, reduced tenderness, juiciness and abnormal flavours and increased pork flavour intensity. Steaks containing 5% polyphosphate and cooked to 80°C were more tender and as juicy as steaks without polyphosphate cooked to the lower centre temperature. These effects were generally larger than those that can be achieved naturally' by, for example, changing diets and breeds but whether the technology will be utilised in an increasingly additive free' climate is debatable.
两种注射水平（5%和 10%）和三种聚磷酸盐浓度（0、3 和 5%）用于 64 个猪里脊肉部分，以评估聚磷酸盐注射对烧烤至中心温度为 72.5 或 80°C 的猪排食用品质的影响，并由经过培训的十位感官小组成员进行评估。聚磷酸盐提高了保水性，通常比对照牛排产生更嫩和更多汁的肉，尽管猪肉风味强度降低，异常风味强度增加。将中心温度从 72.5°C 提高到 80°C，会使烹饪损失从 35%增加到 42%，降低嫩度、多汁性和异常风味，并增加猪肉风味强度。含有 5%聚磷酸盐并在 80°C 下烹饪的牛排比不添加聚磷酸盐在较低中心温度下烹饪的牛排更嫩，更多汁。这些效果通常比通过改变饮食和品种等“自然”方式所能达到的效果更大，但这项技术是否会在越来越“无添加剂”的环境中得到利用，还有待商榷。
