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A Cleaner Label for Smoked Meats

Removing phosphates from your meat process would definitely result in a number of negative effects. Phosphates in meats directly increase water-holding capacity by raising the pH. Phosphates also stabilize the texture of meat products by increasing protein solubility in combination with salt, and reduce lipid oxidation/ rancidity, offsetting the occurrence of negative flavours. Phosphates have also shown the ability to reduce microbial growth.