Meat protein functionality and non-meat ingredients

How do phosphates increase WBC?

increase pH, separate actin and myosin and bind to myofibrillar proteins

What does it mean that phosphates and NaCl have synergistic effects?

combined effect is stronger than individual effect

What is the difference between a filler and a binder in terms of salt activated protein content?

filler: increases water binding capacity and reduces shrinkage during cooking

binder: aids with sticking

How can salt be reduced in meat products?

by adding other preservatives - nitrates or flavourings - seasonings

Why is water added to meat products?

increase tenderness, temperature control, replaces moisture loss

Why are antioxidants added to meat products? What does their % of inclusion depend on?

prevent growth of microorganisms. Based on fat content