date:Feb 05, 2013
flavors and odors. This reaction is catalyzed by metal ions that are naturally present in muscle tissues. Some phosphates will bind these metal ions, rendering them unavailable.
Notably, phosphates are even more effective in the presence of salt, Huang adds. This is because salt lowers the pH at which minimum water binding occurs while the alkaline compounds raise the pH of the meat. The resulting pH is even farther away from the minimum binding point than it would be with only one of the ingre