Melting release point of encapsulated phosphates and heating rate effects on control of lipid oxidation in cooked ground meat

Abstract Lipid oxidation inhibition effects of 0.5% encapsulated (e) phosphates (sodium tripolyphosphate, STP; sodium hexametaphosphate, HMP; sodium pyrophosphate, SPP) designed with a 60 or 68 °C encapsulate melting temperature (MT) incorporated into ground meat (beef, chicken) and stored (0, 1, 7 d) after being cooked at two heating rates (HR; slow, fast) were investigated. Both a fast heating rate and eSTP resulted in lower (p