Extension of the Shelf‐Life of Fresh Ground Pork with Polyphosphates

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Abstract
The antimicrobial effects of 1.0% sodium acid pyrophosphate (SAPP) and sodium orthophosphate monobasic (ORTHO), alone or combined, were studied in fresh ground pork held at 2–4°C for 6 days. Addition of 1.0% SAPP to the meat inhibited psychrotrophic bacterial growth (P<0.01) and resulted in 50% longer meat shelf‐life (equivalent to 2 days) in relation to control samples or to meat treated with 0.5% or 1.0% ORTHO. Addition of a 0.5% SAPP/0.5% ORTHO combination was less inhibitory to meat bacteria than 0.5% SAPP alone. Bacterial inhibition did not correlate with soluble orthophosphate content in ground pork.