Phosphates are one of the most well-known and least understood ingredients in meat marinades and brines. Because they aren’t allowed in organic and natural products — and consumers are pushing for substitutes in other items — expect to see more phosphate substitutes in the future.
“While most ingredients directly manage added water in the formulation, phosphates manage the muscle food proteins and thus the water already inherent in the meat tissue plus additional formula water,” says Wes Schilling, Ph.D, professor of food science, Mississippi State University.