date:Feb 05, 2013
lains. The rise in pH increases the net negative charge, which results in electrostatic repulsion between the muscle fibers. This increases the muscles ability to absorb moisture and retain it once the product is cooked. Thus, marinades can increase visual appeal during the shelf-life of the fresh product, and after cooking, the product retains its juiciness, Huang adds.
Some phosphates will also improve product shelf-life by inhibiting lipid oxidation, which can lead to the development of off-