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  • Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving textural and sensory properties, and extending shelf-life. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates’ properties, functions, application in meat and poultry products as well as influence on health.
  • Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving textural and sensory properties, and extending shelf-life. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates’ properties, functions, application in meat and poultry products as well as influence on health. (en)
Title
  • USE OF SELECTED PHOSPHATES IN MEAT PRODUCTS
  • USE OF SELECTED PHOSPHATES IN MEAT PRODUCTS (en)
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  • USE OF SELECTED PHOSPHATES IN MEAT PRODUCTS
  • USE OF SELECTED PHOSPHATES IN MEAT PRODUCTS (en)
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  • RIV/70883521:28110/12:43869410!RIV13-MSM-28110___
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  • 176413
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  • RIV/70883521:28110/12:43869410
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  • Monophosphate, diphosphate, polyphosphate, texture parameters, water holding capacity, yield, meat (en)
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  • [0E4022458FBC]
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  • Buňka, František
  • Gál, Robert
  • Nguyen Huynh, Bach Son Long
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  • Slovenská poľnohospodárska univerzita v Nitre
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  • 978-80-552-0769-8
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  • 28110
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