Liha töötlemine
They affect meat
Meat products are generally recognized as fibers in a similar way as ATP. The simulta-
contributing to nutrition in that they consti- neous addition of NaCl and phosphate to
tute an important source of high biological meat, therefore, yields considerable modifi-
value proteins, group B vitamins, minerals, cation of the physicochemical features of the
trace elements, and other bioactive com- myofibrillar proteins (Kijowski and Mast
pounds. However, a negative image often 1988; Findlay and Barbut 1992). The interest
attaches to meat products as a source of fat, in phosphate addition to maintain water
saturated fatty acids, cholesterol, sodium, binding and gel strength in low-salt products
and other substances that in inappropriate is well known. Phosphate usage is limited to
amounts may produce negative physiological 0.5% in countries such as the United States
effects (Cofrades et al
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