Strategies for replacing phosphates in meat processing
Abstract Phosphates are widely used in processed meat products because of their multifunctional technological properties, including enhancing water-holding capacity, improving myofibrillar protein solubilization, stabilizing emulsions, increasing cooking yield, and supporting oxidative stability. Th...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer Nature
2026-05-01
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| Seria: | Food Science of Animal Resources |
| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.1007/s44463-026-00069-6 |
| Etykiety: |
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