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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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer Nature
2026-05-01
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| Серии: | Food Science of Animal Resources |
| Предметы: | |
| Online-ссылка: | https://doi.org/10.1007/s44463-026-00069-6 |
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