The results indicated that uHMP was

The results indicated that uHMP was not as susceptible to hydrolysis as uSTP and uSPP.

Control samples had the lowest OP levels among all groups (p b 0.05). Lee et al.

(1998) reported that OP content increased with addition of phosphates and increased linearly during 4 day storage in restructured beef due to enzymatic hydrolysis of phosphates by meat phosphatases.

Awad (1968) showed that one mole of STP is hydrolyzed to one mole of orthophosphate and one mole of pyrophosphate. Encapsulated STP and eSPP had lower OP levels compared with unencapsulated counterparts (p b 0.05).

Study results indicated that the higher encapsulation level resulted in lower OP due to better protection of phosphates from phosphatase activity.

There were 2-way, 3-way and 4-way interactions among meat species, phosphate treatments, heating rate and storage time for uncooked and cooked samples (Table 2).

ผลลัพธ์ (อังกฤษ) 2:

The results indicated that UHMP was susceptible to hydrolysis As Not As USTP and USPP. Control samples had levels OP The Lowest Among all groups (PB 0.05). Lee et AL. (1998th) Reported that OP content increased with addition of phosphates and increased linearly during 4 Day Storage in restructured Beef Due to Enzymatic hydrolysis of phosphates by Meat phosphatases. Awad (the 1,968th) showed that One Mole of STP is Hydrolyzed to One. mole of orthophosphate and one mole of pyrophosphate. Encapsulated STP and ESPP had Lower OP levels compared with Unencapsulated counterparts (PB 12:05 a.m.). Study results indicated that The Higher encapsulation Level resulted in Lower OP Due to Better Protection of phosphates from phosphatase Activity. There were 2-Way, 3-Way and 4. -way interactions among meat species, phosphate treatments, heating rate and storage time for uncooked and cooked samples (Table 2).