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Batches of ground chicken meat wcrc mixed with 10% solutions containing O.O--5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from ~0.7 to 6.0 at pH 6.5 to 9.5 in a 6 x 4 x 7 factorial experimental design. Pattics prcparcd from the mixtures were evaluated for pH, cooking loss, and objective texture characteristics. Most effects of STPP were attributable to the direct effect of STPP on IS. However the ability of the phosphate to alter textural properties was greater at a pH value near the pK, of the phosphate.