ShareThe precipitation of phosphates in meat products.
Kristallisation von Phosphaten in Fleischprodukten.
Author(s) : ARNAU J., GUERRERO L., GOU P.
Type of article: Article
Summary
The storage of meat products at refrigeration temperature sometimes causes translucent crystals of hydrosodium phosphate to form after a few days. Phosphate concentration, pH, temperature and the cations present in the solution affect the formation of these crystals. Phosphate precipitation in cooked and raw cured meat products using existing technology was studied.
Details
- Original title: Kristallisation von Phosphaten in Fleischprodukten.
- Record ID : 1998-2359
- Languages: German
- Source: Fleischwirtschaft - vol. 77 - n. 10
- Publication date: 1997/10
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Meat and meat products
- Keywords: Meat; Chilling; Meat product; Phosphate; Crystallization
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