Use of phosphates in meat products

By Nguyen Huynh Tan Long, R. Gál, F. Buňka. 2011

135 citations recorded by the source corpus.

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.   Key words: Monophosphate, diphosphate, polyphosphate, texture parameters, water holding capacity, yield, meat.

Subfields: Analytical Chemistry, Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/8252921b2bf6448e1448b30310a27cf522f32ec1