Research Progress on the Effects of Phosphates on the Water-Holding Capacity and Flavor of Meat Products
Phosphates are among the most widely used water-retaining agents in meat processing. While appropriate addition of phosphates can effectively improve the yield of meat products, their excessive use may interfere with flavor generation, adsorption, and release while leading to undesirable metallic an...
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| Formato: | Artigo |
| Idioma: | Inglês |
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China Food Publishing Company
2025-12-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-23-036.pdf |
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