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.
characteristic of meat used in processing??
red meat
Creatine Phosphate Supplies energy to regenerate ATP from ADP and phosphate.
It is about meat processing
i dont no
Non-phosphate may be referred to a certain chemical or mixture which has similar functions to phosphate but it is not phosphate. Phosphates are additives permitted to use in food industry of various kinds : processing meat products, cake, baking powder, cheese,... In seafood processing, Phosphates help enhance water holding capacity and preventing seafood protein from denaturation during freezing storage. However, some buyers ask seafood processors not to use phosphates in seafood processing because they are afraid seafood processors overuse phosphates for higher water uptake as a commercial fraud. the processors can use "non-phosphates" for their processing to meet customer requirements. The water holding capacity of non-phosphates, of course , is less than phosphates.
Would you kindly submit another question in which you indicate the purpose for the sodium phosphate or its alternative.
Agrentina
yes
kwanggol kaw
lean
The story of Corazon Dong that made her successful in meat processing is persistent and setting her eyes on the goal. With her eyes set on the goals, she planned, pulled her resources together that made her successful in meat processing.