Polyphosphate meat additives

In the case of comminuted meat (e.g., burgers), the purpose of analysis is to characterize the main constituents (moisture, protein, fat, ash) and also to determine to what extent it differs from the intact meat. For example, typical analyses applied to comminuted meat samples might include meat species identification and determination of collagen and carbohydrate content. As the meat products move further away from the original entire meat, a range of analyses is used to characterize the food, particularly assays for nonmeat proteins, for additives such as salts, and for preservatives. In the case of cured meat and cured meat products, the important analyses are for salt, nitrite and nitrate, and other additives such as sugars and phosphorus (polyphosphates). 

Phosphorus concentration in milk affects almost aU aspects of cheese manufacturing, and in soft drinks production, where it acts as acidifier and flavor. Polyphosphates are widely used as additives in meat-based products for reducing water loss, to increase the uptake of water for economic purposes, in fruit juices as flavor and color preservatives, in diary industry as additive for cheese, etc. 

The addition of phosphates (polyphosphates) to food affects the hydration of proteins and polysaccharides and their colloidal properties. It is used to increase the water-holding capacity (WHC) capacity, sometimes referred to as water-binding capacity (WBC) when water is added to cured meat and certain meat products. Phosphates also provide the appropriate texture to processed cheeses made from traditional cheese and emulsifying salts, often with the... 

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