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PHOSPHATES: tough to beat.
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- Author(s): FUHRMAN, ELIZABETH
- Source:
National Provisioner. Feb2019, Vol. 233 Issue 2, p36-38. 3p.
- Subject Terms:
- Additional Information
- Abstract:
The article focuses on phosphate which is ingredient used to modify meat proteins and mentions that alkaline phosphates which increase protein extraction and reduces cooking loss. Topics discussed include phosphate that can act as antioxidant by chelating metals, growth of food label and organic meat which has been developed and interaction of citrates and carbonates with meat.
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