As far as encapsulated phosphates were concerned, the lowest
LPO formation among all phosphate treatments was also determined in chicken and beef samples produced with eSTP and eSPP (p b 0.05).
However, higher coating level (50%) had no extra significant impact on enhanced inhibition of LPO formation compared to the inhibition level accomplished with 30% encapsulation. Some independent variable interactions were found associated with LPO (Table 2).
Phosphate treatments × heating rate × storage time interaction indicated that the use of eSTP (30% coating level) and fast heating rate resulted in higher LPO level (34.82) in chicken samples at day 0 compared to the use of eSTP (30% coating level) with slow heating rate (19.39; std error,6.75).
But no difference was also observed on days 1 and 7. On the
other hand, there was no significant change in LPO values for beef
samples.