Meat + Poultry - November 2016 - 76

INGREDIENT ISSUES

Lazy Loft

USDA limits the amount
of phosphate that can be
used in meat and poultry
to 8 ozs. per 100 lbs of
product. However, half that
amount typically suffices.

76

There are many varied phosphates, each
with their own claims to fame. Some are
very effective at increasing pH, while others
are better at preserving color. Processors
often use blends of phosphates designed for
specific applications to allow for the best color
formation with simultaneous increase in pH,
which also increases yield and succulence.
Not all phosphates will work in all meat
systems. The type and concentration of
phosphates in a blend will influence price.
Most phosphates are sodium based; thus,
if reducing sodium content is a concern,
potassium phosphates are available. However,
potassium often contributes bitter notes that
can impact taste.
Always looking out for the consumer, the
USDA limits the amount of phosphate that
can be used in meat and poultry to 8 ozs. per
100 lbs. of product. However, half that amount
typically suffices.
Phosphates are permitted in whole muscle
bone-in and boneless products including
roasts, steaks, hams, chops, tenderloins,
poultry breasts, thighs and wings, whole
chicken and turkey, muscle strips, and more.
The application of phosphates for such whole
muscle products is by injection, vacuum or
static marination. For ground and comminuted
systems such as patties, loaves, coarse ground

MEAT+ POULTRY | 11.16 | www.meatpoultry.com

sausages, hot dogs, bologna and meatballs,
phosphates are applied in a dry or in solution
form. Some phosphates are difficult to dissolve
into a solution, with cold or hard water, and the
presence of excess salt increases the challenge.
Both lactates and phosphates are safe and
suitable multifunctional processing ingredients.
Their value to the meat and poultry industry is
as great as it is to consumers, who get to enjoy
the final cooked product.
"Because the product properties that
result from these meat processing 'tools'
are likely to be altered if these ingredients
are reduced or eliminated, processors need
to consider any suggested alternatives very
carefully, and proceed with caution before
changing the way the basic meat processing
tools are used," wrote Dr. Joseph Sebranek,
professor at Iowa State Univ., Ames, Iowa, in
proceedings from the 2015 American Meat
Science Association conference. "Further,
because these are truly multifunctional
ingredients that have more than one role in
meats, changes in how they are used can
introduce unexpected changes in the products,
and, consequently, the use of multiple
alternatives may need to be considered."
There's something to be said for tried and
true. That's what you get with lactates and
phosphates.



http://www.meatpoultry.com

Meat + Poultry - November 2016

Table of Contents for the Digital Edition of Meat + Poultry - November 2016

Meat + Poultry - November 2016
Table of Contents
COMMENTARY - Teaching intangibles
BUSINESS NOTES - TYSON ACQUIRES OWNERSHIP STAKE IN VEGETARIAN FIRM
PERDUE FARMS FIRST TO CLAIM ELIMINATION OF ANTIBIOTICS
PREMIUM BRANDS ACQUIRES BELMONT MEATS
ADVANCEPIERRE PURCHASES ALLIED SPECIALTY FOODS
WASHINGTON - Estate tax proposal casts a costly shadow
COVER STORY - Academic all-star
ANIMAL WELFARE UPDATE - TAKING CONTROL
PROCESSOR PROFILE - Bacon founded, tradition focused
COMPANY PROFILE - HONESTY MATTERS
PACKAGING SOLUTIONS - Haste makes waste
FOOD SAFETY - Putting safety first
SMALL BUSINESS MATTERS - Polashek’s Locker... Czech ‘em out
INGREDIENT ISSUES - Acceptable additives
LABOR - Wage awareness
SHOWCASE
NAMES IN THE NEWS
CLASSIFIEDS
ADVERTISERS
THE INSIDER
IPPE PROCESSOR'S HANDBOOK 2017
Contents
Welcome
International exposition
Schedule
Education
Facts & figures
Floor Map
Exhibitors
Activities
IPPE 2017: It is not what you expect
Meat + Poultry - November 2016 - Meat + Poultry - November 2016
Meat + Poultry - November 2016 - 2
Meat + Poultry - November 2016 - 3
Meat + Poultry - November 2016 - Table of Contents
Meat + Poultry - November 2016 - 5
Meat + Poultry - November 2016 - 6
Meat + Poultry - November 2016 - 7
Meat + Poultry - November 2016 - COMMENTARY - Teaching intangibles
Meat + Poultry - November 2016 - 9
Meat + Poultry - November 2016 - ADVANCEPIERRE PURCHASES ALLIED SPECIALTY FOODS
Meat + Poultry - November 2016 - 11
Meat + Poultry - November 2016 - WASHINGTON - Estate tax proposal casts a costly shadow
Meat + Poultry - November 2016 - 13
Meat + Poultry - November 2016 - COVER STORY - Academic all-star
Meat + Poultry - November 2016 - 15
Meat + Poultry - November 2016 - 16
Meat + Poultry - November 2016 - 17
Meat + Poultry - November 2016 - 18
Meat + Poultry - November 2016 - 19
Meat + Poultry - November 2016 - 20
Meat + Poultry - November 2016 - 21
Meat + Poultry - November 2016 - 22
Meat + Poultry - November 2016 - 23
Meat + Poultry - November 2016 - ANIMAL WELFARE UPDATE - TAKING CONTROL
Meat + Poultry - November 2016 - 25
Meat + Poultry - November 2016 - 26
Meat + Poultry - November 2016 - 27
Meat + Poultry - November 2016 - 28
Meat + Poultry - November 2016 - 29
Meat + Poultry - November 2016 - 30
Meat + Poultry - November 2016 - 31
Meat + Poultry - November 2016 - 32
Meat + Poultry - November 2016 - 33
Meat + Poultry - November 2016 - PROCESSOR PROFILE - Bacon founded, tradition focused
Meat + Poultry - November 2016 - 35
Meat + Poultry - November 2016 - 36
Meat + Poultry - November 2016 - 37
Meat + Poultry - November 2016 - 38
Meat + Poultry - November 2016 - 39
Meat + Poultry - November 2016 - 40
Meat + Poultry - November 2016 - 41
Meat + Poultry - November 2016 - COMPANY PROFILE - HONESTY MATTERS
Meat + Poultry - November 2016 - 43
Meat + Poultry - November 2016 - 44
Meat + Poultry - November 2016 - 45
Meat + Poultry - November 2016 - 46
Meat + Poultry - November 2016 - 47
Meat + Poultry - November 2016 - 48
Meat + Poultry - November 2016 - 49
Meat + Poultry - November 2016 - PACKAGING SOLUTIONS - Haste makes waste
Meat + Poultry - November 2016 - 51
Meat + Poultry - November 2016 - 52
Meat + Poultry - November 2016 - 53
Meat + Poultry - November 2016 - 54
Meat + Poultry - November 2016 - 55
Meat + Poultry - November 2016 - FOOD SAFETY - Putting safety first
Meat + Poultry - November 2016 - 57
Meat + Poultry - November 2016 - 58
Meat + Poultry - November 2016 - 59
Meat + Poultry - November 2016 - 60
Meat + Poultry - November 2016 - 61
Meat + Poultry - November 2016 - 62
Meat + Poultry - November 2016 - 63
Meat + Poultry - November 2016 - SMALL BUSINESS MATTERS - Polashek’s Locker... Czech ‘em out
Meat + Poultry - November 2016 - 65
Meat + Poultry - November 2016 - 66
Meat + Poultry - November 2016 - 67
Meat + Poultry - November 2016 - 68
Meat + Poultry - November 2016 - 69
Meat + Poultry - November 2016 - INGREDIENT ISSUES - Acceptable additives
Meat + Poultry - November 2016 - 71
Meat + Poultry - November 2016 - 72
Meat + Poultry - November 2016 - 73
Meat + Poultry - November 2016 - 74
Meat + Poultry - November 2016 - 75
Meat + Poultry - November 2016 - 76
Meat + Poultry - November 2016 - 77
Meat + Poultry - November 2016 - LABOR - Wage awareness
Meat + Poultry - November 2016 - 79
Meat + Poultry - November 2016 - SHOWCASE
Meat + Poultry - November 2016 - 81
Meat + Poultry - November 2016 - NAMES IN THE NEWS
Meat + Poultry - November 2016 - 83
Meat + Poultry - November 2016 - CLASSIFIEDS
Meat + Poultry - November 2016 - 85
Meat + Poultry - November 2016 - 86
Meat + Poultry - November 2016 - 87
Meat + Poultry - November 2016 - 88
Meat + Poultry - November 2016 - ADVERTISERS
Meat + Poultry - November 2016 - THE INSIDER
Meat + Poultry - November 2016 - 91
Meat + Poultry - November 2016 - 92
Meat + Poultry - November 2016 - 93
Meat + Poultry - November 2016 - 94
Meat + Poultry - November 2016 - IPPE - 1
Meat + Poultry - November 2016 - IPPE - 2
Meat + Poultry - November 2016 - IPPE - 3
Meat + Poultry - November 2016 - IPPE - 4
Meat + Poultry - November 2016 - IPPE - 5
Meat + Poultry - November 2016 - IPPE - 6
Meat + Poultry - November 2016 - IPPE - 7
Meat + Poultry - November 2016 - IPPE - 8
Meat + Poultry - November 2016 - IPPE - 9
Meat + Poultry - November 2016 - IPPE - 10
Meat + Poultry - November 2016 - IPPE - 11
Meat + Poultry - November 2016 - IPPE - 12
Meat + Poultry - November 2016 - IPPE - 13
Meat + Poultry - November 2016 - IPPE - 14
Meat + Poultry - November 2016 - IPPE - 15
Meat + Poultry - November 2016 - IPPE - 16
Meat + Poultry - November 2016 - IPPE - 17
Meat + Poultry - November 2016 - IPPE - 18
Meat + Poultry - November 2016 - IPPE - 19
Meat + Poultry - November 2016 - IPPE - 20
Meat + Poultry - November 2016 - IPPE - 21
Meat + Poultry - November 2016 - IPPE - 22
Meat + Poultry - November 2016 - IPPE - 23
Meat + Poultry - November 2016 - 118
Meat + Poultry - November 2016 - 119
Meat + Poultry - November 2016 - IPPE - 24
Meat + Poultry - November 2016 - IPPE - 25
Meat + Poultry - November 2016 - IPPE - 26
Meat + Poultry - November 2016 - IPPE - 27
Meat + Poultry - November 2016 - IPPE - 28
Meat + Poultry - November 2016 - IPPE - 29
Meat + Poultry - November 2016 - IPPE - 30
Meat + Poultry - November 2016 - IPPE - 31
Meat + Poultry - November 2016 - IPPE - 32
Meat + Poultry - November 2016 - IPPE - 33
Meat + Poultry - November 2016 - IPPE - 34
Meat + Poultry - November 2016 - IPPE - 35
Meat + Poultry - November 2016 - IPPE - 36
Meat + Poultry - November 2016 - IPPE - 37
Meat + Poultry - November 2016 - IPPE - 38
Meat + Poultry - November 2016 - IPPE - 39
Meat + Poultry - November 2016 - IPPE - 40
Meat + Poultry - November 2016 - IPPE - 41
Meat + Poultry - November 2016 - IPPE - 42
Meat + Poultry - November 2016 - IPPE - 43
Meat + Poultry - November 2016 - IPPE - 44
Meat + Poultry - November 2016 - IPPE - 45
Meat + Poultry - November 2016 - IPPE - 46
Meat + Poultry - November 2016 - IPPE - 47
Meat + Poultry - November 2016 - IPPE - 48
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