Processing ingredients affecting oxidative and textural stability of restructured beef roasts

Restructured beef roasts containing 0.3% sodium tripolyphosphate (STP) and 1% soy protein isolate (SPI); or STP only; or SPI only; or no STP or SPI were cooked at 70 or 100 degrees C to an internal temperature of 65 degrees C, then stored at 4 degrees C for 0 and 3 days. In control roasts, the higher cooking temperature resulted in higher (p less than or equal to 0.05) TBA values. STP and SPI inhibited oxidation but the effect was not detected sensorially. Significant interactions (p less than or equal to 0.05) indicated that STP was more effective at higher cooking temperatures and SPI at lower temperatures. Total moisture of the cooked product was significantly greater with STP but no differences in juiciness and tenderness were detected sensorially