When processors are looking to enhance the texture and improve moisture retention in their protein products, one option they can turn to is the use of approved phosphates in their formulations.
The two beneficial effects of phosphates in meat and poultry products are moisture retention and flavor protection. An example is the use of phosphates in the curing of ham where approved additives are sodium or potassium salts of tripolyphosphate, hexametaphosphate, acid pyrophosphate, or orthophosphates, declared as “phosphates” on labels.