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Use of phosphates in meat products - Academic Journals

African Journal of Biotechnology Vol. 10(86), pp. 19874-19882, 30 December, 2011. Available online at DOI: ISSN 1684 5315 2011 Academic Journals Review Use of phosphates in meat products Nguyen Huynh Bach Son Long, Robert G l and Franti ek Bu ka*. Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic. Accepted 9 December, 2011. 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.

2004). Hence, in the processing of meat and meat pro-ducts, food grade phosphates are one of the food *Corresponding author. E-mail: bunka@ft.utb.cz. Tel: 00420 576 033 011. Fax: 00420 577 210 172. ... choice of appropriate phosphate mixtures in meat pro-cessing industries, such as solubility, pH value of products and its effect on muscular ...

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