Meat science

I process whole muscle meat and then I cook it (the meat goes directly after processing to thermal treatment).
The process includes phosphate and salt solution injection and then vacuum tumbler.
What is the best temperature for STPP activity in meat?

Best regards

STPP is Sodium Tripolyphosphate which temperature won’t affect it’s activity.
But it can help strengthen the holding the structure of the meat, so make sure it holds before strengthening it.

So it should be below 8°C. As frozen as possible for the meat i.