Phosphate alternatives for meat processing and challenges for the industry: A critical review

Molina, Rafael Eduardo; Bohrer, Benjamin M.; Mejia, S. M. Vasquez

doi:10.1016/j.foodres.2023.112624

Cited by 18 publications

(12 citation statements)

References 103 publications

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“…Phosphorus‐containing water retention agents are mainly phosphate compounds, which are commonly used for water retention in meat products, such as tri‐polyphosphate, hexametaphosphate, and pyrophosphate (Murugesan et al ., 2016). Phosphates are reported to have a variety of functions such as water retention, antioxidant, anticorrosion, and buffering (Molina et al ., 2023). The present water retention mechanism of phosphate may be described as having two components.…”

Section: Meat Water Retention Technologymentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.

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Section: Meat Water Retention Technologymentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

Int J of Food Sci Tech

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“…Moreover, Yoshioka et al did not specify the effect of animal proteins on FGF23 levels based on source. Note that processed meat products have the highest bioavailable phosphorus, which has a more pronounced effect on CKD [31,32]. Moreover, Kubo et al [33] showed that seafood consumption was inversely associated with risk for CKD, whereas meat, eggs, and dairy products were not, which suggests that the benefit of seafood could be attributed to the anti-inflammatory effect of its component ω3 fatty acids [33].…”

Section: Effect Of Substituting Animal Protein With Plant Protein On ...mentioning

confidence: 99%

Plant proteins: are they a good alternative to animal proteins in older people?

Toutirais,

Vaysse,

Gueugneau

et al. 2024

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of review This review provides the latest insight into the impact of consuming plant-based protein for older people. Recent findings According to the latest data, a healthy diet rich in plant-based-protein-rich-food could promote healthy aging. This health effect is partly because of the amino acid composition of proteins, as well as to the important constituents such as fiber and bioactive compounds found in the matrix. Furthermore, even though animal protein is more effective at stimulating muscle protein synthesis, a high consumption of plant protein (beyond 31 g/day) appears to enhance physical performance and reduce the risk of frailty in older individuals. Summary Recent literature highlights numerous health benefits for older people associated with a substantial intake of plant-based vs. animal-based protein, both in preventing and mitigating chronic age-related diseases and reducing the risk of all-cause mortality. However, a high intake of plant-based protein-rich products could pose risks of malnutrition and fiber-related intestinal intolerances. Further research is needed to assess the risk–benefit ratio of a high consumption of plant proteins in older individuals before we can make robust recommendations on how far animal proteins can be healthfully replaced with plant proteins.

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“…This was the effective approach taken in two studies focused on slowing the progression of CKD, in which patients were taught to avoid these foods [ 44 ] or replace them with similar products without phosphate additives [ 49 ]. An alternative strategy is to focus on specific food categories, such as processed meats, whose manufacturers are developing products with alternatives to phosphate additives [ 76 ]. Examples of this type of product reformulation are currently on the market, such as a traditionally processed graham cracker leavened with calcium phosphate compared to a reformulated graham cracker that uses tartaric acid as a leavening agent, thereby developing a product better suited to CKD patients.…”

Section: Future Considerations For At-risk Populations To Minimize Ph...mentioning

confidence: 99%

Industrial Use of Phosphate Food Additives: A Mechanism Linking Ultra-Processed Food Intake to Cardiorenal Disease Risk?

2023

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The consumption of ultra-processed food (UPF) keeps rising, and at the same time, an increasing number of epidemiological studies are linking high rates of consumption of UPF with serious health outcomes, such as cardiovascular disease, in the general population. Many potential mechanisms, either in isolation or in combination, can explain the negative effects of UPF. In this review, we have addressed the potential role of inorganic phosphate additives, commonly added to a wide variety of foods, as factors contributing to the negative effects of UPF on cardiorenal disease. Inorganic phosphates are rapidly and efficiently absorbed, and elevated serum phosphate can lead to negative cardiorenal effects, either directly through tissue/vessel calcification or indirectly through the release of mineral-regulating hormones, parathyroid hormone, and fibroblast growth factor-23. An association between serum phosphate and cardiovascular and bone disease among patients with chronic kidney disease is well-accepted by nephrologists. Epidemiological studies have demonstrated an association between serum phosphate and dietary phosphate intake and mortality, even in the general American population. The magnitude of the role of inorganic phosphate additives in these associations remains to be determined, and the initial step should be to determine precise estimates of population exposure to inorganic phosphate additives in the food supply.

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Phosphate alternatives for meat processing and challenges for the industry: A critical review

Cited by 18 publications

References 103 publications

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Plant proteins: are they a good alternative to animal proteins in older people?

Industrial Use of Phosphate Food Additives: A Mechanism Linking Ultra-Processed Food Intake to Cardiorenal Disease Risk?

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