Evaluation of the Effect of Trisodium Phosphate on Physical and Chemical Characterizations in Local Beef

Abstract

A total of 140 beef samples were used in this study to investigate the effects of trisodium phosphate (TSP) on beef quality at ambient temperature and during refrigerated storage at 4 °C. The TSP is commonly applied in the meat industry to enhance water holding capacity, improve texture, and increase overall quality by interacting with meat proteins and preventing lipid oxidation. Different concentrations of TSP were applied to evaluate physicochemical properties such as pH and thiobarbituric acid reactive substances (TBARS). Results showed that treatment with 10% TSP for 5 minutes was the most effective compared to other concentrations. The use of TSP increased pH, which improved the water holding capacity of meat and enhanced both quality and texture. The highest pH value was observed at ambient temperature (9.23) and was statistically significant compared to the control (6.13). A significant reduction in TBARS was also recorded, with the lowest oxidation value (0.25) observed under refrigeration after 48 hours compared to the control (0.45). These findings confirm that TSP is an effective treatment to extend beef shelf life without altering its chemical composition.