Phosphate Alternatives for Meat Products
I would like to speak with someone who is familiar with phosphate alternatives that can be used in processed meat products (e.g. scalded sausages, cooked ham, etc.). In particular, I would like to learn more about new approaches and “out of the box” ideas that may not be currently used for processed meats. For example, discussing the effect of salting in proteins using ions/cations would be of interest.