| Phosphorylation of L-ascorbate (0) with alkaline trimetaphosphate was investigated using calcium ion as catalyst. With initially 1.3 equivalents of sodium trimetaphosphate based on 0 at 1.42 M, and ;L-ascorbate (or its free acid, AsA), L-ascorbate 2-monophosphate (AsMP), and L-ascorbate 2-polyphosphate (AsPP) were used to prevent warmed-over-flavor (WOF) in refrigerated cooked ground turkey, ground beef, and beef rump roast, and to fortify enriched white pan bread and two carbonated beverages (Pepsi Cola and Orange Slice). When added to ground turkey and ground beef at a level of 0.17% AsA equivalents based on meat "as is", AsMP and AsPP prevented development of WOF after cooking and storing the meat 3 days at 5... |
