Woody breast (WB) myopathy affected meat has a tough texture, higher cook loss, and decreased water holding capacity (WHC), and thus lower consumer acceptability. The WB meat can be ground and further converted into further processed products or frozen, stored, and shipped to further processors. Freezing and thawing of ground WB meat may further affect the quality of WB meat products. Hence, research is required to determine the effect of pre-blended phosphates on the quality of ground WB meat as well as its cryoprotective effect during frozen storage. The objective of this experiment was to investigate the effect of pre-blended phosphate levels on meat quality in WB and normal breast (NB) fillets before and after freezing. NB fillets and severely affected WB fillets were procured from a local commercial processor. The meat was separated into various treatment groups according to the sodium tripolyphosphate (STPP) inclusion levels (0, 0.25, and 0.5% w/w). The meat was ground with respective phosphate treatments and subdivided into vacuum-sealed bags (n = 240; 1 kg each). Half of the bags (n = 120) from each treatment were taken for meat quality analysis, while the other bags were placed in a freezer (−18 °C) for 6 days. Fresh samples were analyzed within 6–8 h while the frozen samples were thawed for 18 h at 4°C prior to analysis. Samples (n = 10) were analyzed for gel strength, pH, color (L* a* b*), proximate composition, and randomly selected samples (n = 5) were analyzed for aerobic plate count (APC). Experiments were repeated in two separate replications and the data was analyzed using the Proc Glimmix model procedure in SAS (v. 9.4) (Cary, NC, USA) with LSMeans Separation at p ≤ 0.05. The gel strength (g) of the fresh ground NB meat (883.7 g) was higher than the gel strength of woody meat (720.8 g) with 0% phosphate (p ≤ 0.05). Addition of phosphate (0.25 and 0.5%) significantly increased the gel strength of fresh woody meat but it was significantly lower than NB meat added with 0.25 and 0.5% phosphate treatment. After freezing, ground NB meat samples with 0.25 and 0.5% phosphate had higher gel strength compared to fresh and frozen ground WB meat (p ≤ 0.05). Pre-blended STPP raised the pH in all treatments (p < 0.05). Treatments did not have any clear impact on APC of ground WB or NB meat. Addition of pre-blended sodium tripolyphosphate increases the functionality of fresh and frozen ground WB meat, as well as NB meat.

中文翻译：

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与普通肉相比，预混磷酸盐对磨碎的木本胸肉冷冻质量特性的影响

受木质病（WB）肌病影响的肉质坚韧，煮食损失增加，保水能力（WHC）下降，从而降低了消费者的接受度。WB肉可以磨碎并进一步转化为进一步加工的产品，也可以冷冻，储存并运送到其他加工者。绞碎的WB肉的冷冻和解冻可能会进一步影响WB肉产品的质量。因此，需要进行研究以确定预混合的磷酸盐对绞碎的WB肉的质量及其在冷冻储存过程中的防冻效果。本实验的目的是研究冷冻前和混合后预混磷酸盐水平对WB和正常乳房（NB）鱼片中肉品质的影响。NB鱼片和受严重影响的WB鱼片是从本地商业加工商处购买的。根据三聚磷酸钠（STPP）的夹杂物含量（0、0.25和0.5％w / w）将肉分为不同的处理组。将肉用相应的磷酸盐处理剂磨碎，然后细分为真空密封袋（n = 240；每个1公斤）。每次处理取一半的袋子（n = 120）用于肉品质量分析，而其他袋子则放在冰箱（−18°C）中放置6天。在分析前，应在6-8小时内分析新鲜样品，而在4°C下将冷冻样品解冻18小时。分析样品（n = 10）的凝胶强度，pH，颜色（L * a * b *），附近的成分，并分析随机选择的样品（n = 5）的需氧板数（APC）。在两个单独的重复实验中重复进行实验，并使用Proc Glimmix模型程序在SAS（v。9.4）（Cary，NC，USA）中使用LSMeans Separation at p进行分析。≤0.05。新鲜地面NB肉（883.7克）的凝胶强度（g）比木本肉（720.8克）与0％的磷酸盐（凝胶强度更高p ≤0.05）。磷酸盐（0.25和0.5％）的添加显着增加了新鲜木质肉的胶凝强度，但显着低于添加0.25和0.5％磷酸盐处理的NB肉。冷冻后，用磷酸盐0.25和0.5％NB地面肉样品相比新鲜和冷冻地面WB肉（具有更高的凝胶强度p ≤0.05）。预混合的STPP在所有处理中均会提高pH值（p <0.05）。处理对绞碎的WB或NB肉的APC没有明显影响。预混三聚磷酸钠的添加可提高新鲜和冷冻的绞碎的WB肉以及NB肉的功能。