African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12353

Full Length Research Paper

Use of phosphates in meat products

Nguyen Huynh Bach Son Long, Robert Gál and František Buňka*
Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic
Email: [email protected]

  •  Accepted: 09 December 2011
  •  Published: 30 December 2011

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 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.