Ingredients, Additives, Flavours & Extractives - Reference
PHOSPHATES IN MEAT PROCESSING
What functional role do phosphates play in meat processing?
Phosphates act to increase the water holding capacity of meat, by forcing the proteins apart, which in turn allows water to move in between protein molecules. Phosphates are also very good chelating agents.
Phosphates are used in meat products for preservation of natural flavours.
Added benefits include:
- Increased moisture retention, which reduces cook-cool losses (decreasing shrinkage) thereby improving yield without a wet "glossy"
- Developing an intense cured pigment (by reducing nitrite residuals).
- Inhibiting rancidity of fat and "warmed-over flavour" development in re-heated product.
Malabar's Mega Phos C is a pH-balanced combination of sodium phosphates and has been specifically formulated for use in cooked sausage
products to optimize binding and maintain good colour retention.
Malabar's Ultra Phos P includes highly soluble polyphosphates specifically formulated to work in your brine solutions, to ensure that the salts
do not crystallize and clog the injection needles.
Please remember that maximum usage levels for phosphates in meat products are 0.5% (8 oz per 100 lbs, 500 grams per 100 kg) of your
finished products. Our specialty phosphates have a recommended usage level of 0.35%, due to their higher-than-average functionality.
To calculate phosphate levels for your brine, the formula is:
|100 + % pump
||% in final
||% in brine
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