Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pHvalue, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving texture and sensory properties (tenderness, juiciness, color and flavor), extending shelf-life, etc. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates' properties, functions, application in meat and poultry products as well as influence on health.

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This paper described the mathematical modeling of chrome shavings drying by performing a microscopic balance for water content to describe the unidimensional transfer of water within the solid at a certain temperature. The deterministic model was solved using Laplace transformation and separation of variables methods in order to determine the average free moisture content at different intervals of time during the drying period. Agreement was observed between both, experimental and modeling data. The effective diffusion coefficient of water molecules during the drying of chrome shavings in a tunnel dryer was determined to be 5.8x10-6m2/h.