date:Feb 05, 2013
ds and pricing margins. Other common ingredients include organic acids to improve shelf-life and enhance flavor, antioxidants to improve display life and prevent formation of off flavors, enzymes to tenderize muscle and influence texture and flavoring compounds to mask or enhance flavor.
The use of alkaline phosphates has long been recognized as a highly effective means of improving the water-binding capacity of the protein by increasing the protein pH away from its isoelectric point, Huang exp