Dr. C R Behl1 and Prof. G Devegowda2
1Chairman, Indian Poultry Alliance – Allana and 2Emeritus Professor, Veterinary College, Bangalore
1. What Are Polyphosphates?
- Food-grade salts of phosphoric acid (e.g., sodium tripolyphosphate, tetrasodium pyrophosphate).
- Classified as processing aids and additives.
2. Why Are They Used in Poultry?
- Moisture Retention: Reduces cooking losses, keeps chicken juicy.
- Tenderness: Breaks protein cross-links, giving softer texture.
- Shelf Life: Slows oxidation and microbial spoilage.
- Economic Benefit: Increases yield (weight gain through water binding).
3. Ideal broiler size for value & tenderness
Very small birds have a high bone-to-meat ratio; very large birds can be tougher and harder to inject uniformly. For most retail/food-service programs, an eviscerated weight of 1.5–2.0 kg balances meat yield, tenderness, and even injection/tumble performance.
4. How Much is Allowed?
- USA (USDA/FDA): Up to 0.5% in the finished poultry product (as phosphorus).
- Common practice: chicken injected or marinated with 0.3–0.4% phosphate solution plus salt.
- Overuse not allowed—excess leads to soapy taste and spongy texture.
5. Use in Fresh Chilled Chicken
- Polyphosphates may be used in marinated, chilled, or ready-to-cook poultry to retain juiciness during storage and cooking.
- In premium fresh chilled chicken labelled “natural,” “organic,” or “no additives,” polyphosphates are not permitted.
- In standard supermarket chilled chicken in the USA, use is common in flavoured or injected products (e.g., “moisture-enhanced,” “seasoned,” “tender & juicy” chicken).
6. Where Are They Allowed?
- USA: Widely used in frozen, chilled, and processed poultry. Must be declared on label.
- India: FSSAI permits in processed meats; less common in fresh chilled chicken.
7. Key Takeaway
Polyphosphates are legal, regulated food additives in broiler chicken.
They are most often used in frozen and marinated chilled products to improve juiciness, tenderness, and shelf life. However, “natural” or premium fresh chilled chicken excludes them, as consumers increasingly prefer additive-free labelling.
8. GENERAL BEST PRACTICES
- Needles thin, sharp, correct depth and Calibrate injector regularly for even flow across all needles.
- Inject fresh chilled chicken ( 0-4 C, < 48 hrs from slaughter ), not frozen-thawed.
For retail markets in India, keep injection levels 10-12% to balance yield and consumer acceptance.
Injection 10-15% for whole birds, 15-20% for fillets.
- Brine: Balance salt-phosphate, not too viscous. ( Salt 0.6-0.8% final in meat and Phosphate 0.3-0.4% final )
Brine must be kept cold ( 0-2 C ) during operation to prevent bacterial growth
Sometimes small sugar / dextrose for osmotic balance.
- Post Injection: tumble massage 20-30 min brine absorbed into muscle + rest in chiller before packing 4-6 Hrs at 0-4 C, stabilises binding and reduces purge (equilibration).
- Packaging: Cold & tight -sealed. Vacuum pack or MAP can also help reduce visible drip.
- Ensure Cold Chain integrity: Packing meat warm above 7 C increases purge.