Using emulsifying salts or phosphate salts in meat products may have effects such as improvement of flavor and color, crispiness of product, better binding of tissue, preserving water in the product, and fat emulsification.
Meat products are one of the most important foods for humans all over the world. It is necessary to explain that the quality of meat is a very important, fundamental factor in this whole matter. In order to know about the effect of phosphate on the process of preserving properties of meat, we will briefly introduce the properties of meat. The following properties are very effective in meat: 1- Color, 2- Texture: crispness and elasticity, 3- Taste: smell and taste. All these properties make meat pleasant to taste. The mentioned factors are well-known factors that affect taste; some of these factors are controllable and some other are not. In any case, the effect of these factors can be minimized by using phosphates; ultimately increasing the desired taste in meat.
Phosphate salts designed in SCHWAN GROUP PARSEH Co. and tested in the well-equipped laboratories of this company, based on state-of-the-art science, are as follows:
