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In meat processing, various chemicals are utilized for different purposes, including preservation, flavor enhancement, color fixation, and texture improvement.
Phosphates are commonly used in meat processing for pH adjustment, water retention enhancement, and color fixation. They help regulate the acidity of meat products, improve texture and mouthfeel, prevent moisture loss, increase water retention, and form stable color compounds with meat components, enhancing the visual appeal of the product. Proper use of phosphates can improve the quality and taste of meat products, but it is important to adhere to relevant regulations and standards to ensure safety and food quality.
It preserves meat, inhibits bacterial growth, and imparts a desirable pink color to cured meats.
Enhances the meaty flavor and overall taste profile of processed meats.
Improve water-holding capacity, tenderness, and juiciness of meat products.
Enhances texture, provides better sliceability, and improves moisture retention in meat products.
Utilizes natural antioxidants like Vitamin E and rosemary acid to extend the shelf life of meat products.
Develops new chemical substances combined with cryogenic technology to effectively slow down meat spoilage.
Employs biopreservatives produced by biotechnology, such as bacteriophages, to inhibit the growth of harmful bacteria in meat.
Enhances packaging materials by incorporating antimicrobial chemicals to improve the preservative capability of meat products.
