Use of phosphates in meat products

Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH-value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight i...

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Published in:African journal of biotechnology 2011-12, Vol.10 (86), p.19874-19882
Main Authors: Long, NHBS, Gal, R, Bunka, F
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Language:English
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container_end_page 19882
container_issue 86
container_start_page 19874
container_title African journal of biotechnology
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creator Long, NHBS
Gal, R
Bunka, F
description Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH-value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving texture and sensory properties (tenderness, juiciness, color and flavor), extending shelf-life, etc. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates' properties, functions, application in meat and poultry products as well as influence on health.
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title Use of phosphates in meat products
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