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Excalibur Seasoning. Adding phosphates to meat products can help increase water holding capacity and yields. Make juicier meat products and increase profits by adding cold phosphate and sodium phosphate to your meat products, or use a seasoning with cold phosphate already included. Available in 8 oz, 5 lb, or 45 lb packages.

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Sodium phosphate can be found in fast food, deli meat, processed meat, canned tuna, baked goods, and other manufactured foods. It serves a variety of functions: It thickens food.

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Why Does Sodium Phosphate Work In Meat Products ? Sodium phosphate is only permitted at a usage level of 0.5%w/w in processed meats. This is the final level in cooked processed meats like ham and sausages. Normally sodium phosphate is injected into muscle or into meats which have been minced, ground up or emulsified. It functions by retaining.

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The effect of phosphate reduction in meat or meat products was already evaluated in terms of phosphate diffusion, colour development, sensory attributes and cooking yield (27, 28). Studies about the effect of different phosphate levels without other additives on quality characteristics are limited to smoked ham ( 29 ), beef meat ( 22 , 23 ) and.

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Phosphates are very popular ingredients to use in meat and poultry products due to their ability to improve water binding, protein functionality and flavor stability. The use of phosphates in meat and poultry products is advancing, but restricted. "The agglomerated phosphate blends that are available allow for application-specific phosphates that can be used to maximize quality," explains.

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A meat processor usually obtains a prefabricated phosphate blend which has been optimized for a particular application. American emulsified sausages can hold up to 40% of fats and water over the initial weight of the meat mass. If your starting sausage mass weighed 100 lbs, then you have lost 15% during smoking and cooking and you should end up.

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Making sausage without additives. The question whether you can make sausage without phosphates can be answered with yes and no. First of all, you don't need a cutter aid for every type of sausage. Secondly, depending on the quality of the meat, it is possible to use only a small amount of ice / ice water (<15%) and still be successful.

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Phosphates increase water capacity and moisture in your meats, resulting in juicier sausages and increasing fresh shelf life. Shop our food grade phosphate and sodium erythorbate.

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Raw phosphate-free sausage batter containing 2% egg white protein (M-TSPP+egg) gave rise to a significantly lower LVR batter, and, at the same time, a remarkably high G* batter compared to M-TSPP. An explanation of this striking observation is given in Appendix A.

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This product is mainly used to hold moisture in your sausage and for meat emulsions. Use for all sausages such as wiener, Polish and all high moisture sausages. Sold in 1 lb. packaging. Use 6-7 oz. per 100 lbs. of meat. Mix 414 Phosphate in at the beginning after the first grind with a little water. Do not use 414 Phosphate with any dry sausage.

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Sodium diacetate. Yep, this is another "sodium" style additive that you'll often find in your favorite sausages. We've found sodium diacetate mainly in smoked sausage varieties, including Johnsonville, Eckrich, Bar-S, and Klement brands. Its purpose seems to be to inhibit mold and bacteria development within the meat.

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First, as expected, alkaline phosphates raise the pH of meat products. These phosphates exhibit a high pH in water (the pH value listed in phosphate specifications), but since meat is a buffer itself, phosphates' effect on meat pH is considerably less. Even the limited increase in pH (approximately 0.6 unit maximum) appears to increase water.

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As new sausage products are introduced to the marketplace, new phosphate formulations will be required to meet the new demands. "It may require delivery of a different flavor, reduction of sodium, stabilization of fat in extended products, or an ideal color to appeal to the target audience," says Astaris' Heidolph.

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Frequently bought together. This item: Make it Meaty PhosThis! Premium Phosphate Blend (16oz) $2195 ($1.37/Ounce) +. The Sausage Maker - North American Natural Hog Casings for Home Sausage Making, Make 25 lbs. of Standard Italian, Polish and Bratwurst at about ~1.5" Stuffed Diameter Links (1) $1097 ($10.97/lb) +.

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If you are pumping meat, such as brisket, with the solution, weight the meat and then weigh the phosphate (using the ½ lb. per 100 lb. of meat ratio) and add that amount of phosphate to the water. Example: For A 10% pump for 25 lb. of meat you would need 2.5 lb. of water and 2 oz. of phosphate. NOTE:

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This article lists 12 foods that are particularly high in phosphorus. 1. Chicken and turkey. Each 3-ounce (oz), or 85-gram (g), serving of roasted chicken or turkey contains 194-196 mg of.