Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free...

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Bibliographic Details
Published in:	Foods
Main Authors:	Olivier Goemaere, Seline Glorieux, Marlies Govaert, Liselot Steen, Ilse Fraeye
Format:	Article
Language:	English
Published:	MDPI AG 2021-04-01
Subjects:	phosphate elimination emulsified meat products proteins standardized meat matrix
Online Access:	https://www.mdpi.com/2304-8158/10/4/882

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