Use of phosphates in meat products

  • NHBS Long
  • R Gál
  • F Buňka
Keywords: Monophosphate, diphosphate, polyphosphate, texture parameters, water holding capacity, yield, meat

Abstract

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 pHvalue, 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.

Published
2014-01-06
Section
Articles

Journal Identifiers


eISSN: 1684-5315