Phosphates in meat products - Articles | The National Provisioner

Ingredients | Meat & Potatoes

Meat and potato … starch

November 4, 2020

Enhancing the meat-eating experience and improving overall value of meat products has been a longtime goal for processors. There have been some incredible advancements in the ingredients that improve texture, binding and water-holding capacity.

Ingredients

Phosphates' fight in meat and poultry focuses on function

Elizabeth Fuhrman

February 12, 2020

One Comment

In meat and poultry products, phosphate use as an ingredient is multifunctional.

Ingredients

Phosphates: Tough to beat

Elizabeth Fuhrman

February 13, 2019

No Comments

Phosphate is unique in that it is the only ingredient other than salt that has been traditionally used and interacts directly to modify meat proteins and protein functionality.

Ingredients

Phosphates in meat and poultry: Incomparable functionality

Processors face serious challenges when attempting to produce products without the use of multifunctional phosphates.

Elizabeth Fuhrman

February 15, 2018

No Comments

While phosphates offer many benefits to meat and poultry products, the ingredient is not a clean-label one. The growth of clean-label, natural and organic meat and poultry products is leading to a decrease in the use of phosphates.

Ingredients

New-era phosphates

Phosphate ingredients are redefining themselves for the clean-label market.

Amy Proulx , Ph.D.

February 7, 2017

No Comments

As an additive, in certain products, phosphates on the label might generate questions from consumers. But, equally, there are applications for phosphates that deliver nutritional benefit to consumers that can override any such concerns.

Current interest in phosphates in meat and poultry products revolves around replacing the ingredient's functions with clean-label ingredients

Ingredients & Formulation

Phosphates in meat and poultry: uniquely functional, but under fire

Elizabeth Fuhrman

February 15, 2016

No Comments

The use of phosphates in meat and poultry products is advancing, but restricted.

Phosphates: highly functional, hard to replace

Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.

Elizabeth Fuhrman

January 21, 2015

No Comments

Phosphates are used in a variety of meat and poultry products for a number of reasons, including as processing aids and functional ingredients.

Hard water affects phosphate functionality in injected meat products

Lynn Knipe

January 26, 2014

No Comments

Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products.

Food industry reassessing phosphates?

The food industry is researching and testing natural alternatives to inorganic phosphates, due to recent health concerns.

Megan Pellegrini

January 23, 2013

No Comments

Due to ingredients such as phosphates, processors of lunch meat, sausage, ham, canned fish and processed meats can offer long-lasting, moist and tender products.