INGREDIENT ISSUES Functional Lactates and phosphates continue to play an important role in meat processing BY D O N N A B E R RY m e a t p o u l t r y @ s o s l a n d.c o m F 24 MEAT+ POULTRY | 11.17 | www.meatpoultry.com ingredients are required. This includes lactates and phosphates. Lactates and phosphates are both ingredient families established as "generally recognized as safe" (GRAS) by the US Food and Drug Administration (FDA), which shares responsibility with the Food Safety and Inspection Service (FSIS) of the US Dept. of Agriculture (USDA) when it comes to ingredients intended for meat and poultry. It is the latter that regulates usage of the National Pork Board ood additives have a long history of contributing to an affordable, quality and safe food supply. In the meat and poultry industries, a number of additives are necessary tools for the production of prepared meats such as ham and sausages, as well as for the enhancement of lower or leaner cuts of protein and for products intended for challenging environments such as those encountered in foodservice and extended distribution. Traditional, standard, proven-to-be safehttp://www.meatpoultry.com