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Phosphates are an invaluable addition to a meat processor’s repertoire – a key tool in producing the good quality, tasty meat products that customers rely on every day. However, phosphates are often not well understood, and processors can feel less than comfortable with how to use them most effectively. In this issue of The Main Ingredient, we tackle the tricky subject of Phosphates, where they come from, how they work and most importantly, how best to use them.