Besides pH, phosphate type and ionic strength (increased by salt and the phosphate itself) also impact WHC. Greater ionic strength increases WHC by increasing the solubility of the myofibrillar proteins. A greater ionic strength and pyrophosphate use also compensate for lower pH, with its weaker binding.
However, a challenge exists in that, while a higher meat pH is desired for yield, a lower pH is wanted for taste and appearance. In poultry, a lower pH increases whiteness and helps avoid “pinking,” which is mistakenly associated with undercooked meats by some customers. Lower pHs also help reduce a potential “soapy” taste in products and help enhance the curing reaction. By using a stronger phosphate, such as a pyrophosphate, moderate yields can be obtained while avoiding higher pH, said Brotsky. He also reviewed two relatively new ingredients, TCP (tricalcium phosphate) and 3SP, also known as sodium pyrophosphate, trisodium monohydrogen pyrophosphate or trisodium diphosphate.