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Документ Determination of presence of the water-retainer sodium triphosphate in minced meat with method of near-IR spectroscopy(2017) Melnichenko, Georgii; Hutsalo, Inna; Kovaleva, SvetlanaAddition of sodium triphosphate (E451) to meat semi-finished products improves the moisture-absorbing properties of muscle tissue, but worsens the absorption of calcium by human body. Therefore, content of sodium triphosphate must be controled. This express method of non-destructive IR spectroscopy, provided that the spectrograph has been pre-calibrated, allows to detect objectively the presence o f sodium triphosphate (E451) in minced meat.