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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Detalles Bibliográficos
Autores principales: Goemaere, Olivier, Glorieux, Seline, Govaert, Marlies, Steen, Liselot, Fraeye, Ilse
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073691/
https://www.ncbi.nlm.nih.gov/pubmed/33920658
http://dx.doi.org/10.3390/foods10040882

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073691/
https://www.ncbi.nlm.nih.gov/pubmed/33920658
http://dx.doi.org/10.3390/foods10040882

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