| email us |

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.

READ MORE