Improving lipid oxidation inhibition in cooked beef hamburger patties during refrigerated storage with encapsulated polyphosphate incorporation

Abstract This work evaluated the influence of added encapsulated (e) polyphosphates (PP; sodium tripolyphosphate, STP; sodium pyrophosphate, SPP) levels (0, 0.25, 0.5%) on lipid oxidation inhibition in beef patties during 120 d refrigerated storage. STP incorporation led to lower ( P P P P P