The growth of clean-label, natural and organic meat and poultry products is leading to decreased use and demand for commercial phosphates. Reducing the amount of phosphates used isn’t the prominent reformation strategy, though. Generally, processors are either using phosphate at a functional level or removing it altogether. Instead, meat and poultry companies may offer similar products with phosphates and those without.
Phosphates are very difficult to replace because they have multiple functions, including increasing ionic strength and pH, separating actin myosin bonds, antioxidant capacity, etc. These beneficial functions lead to increased yields, improved texture and enhanced shelf life, says Wes Schilling, professor in the Department of Food Science, Nutrition and Health Promotion at Mississippi State University.