Total Phosphorus Content in Technologically Unprocessed Meat. (2015)

• Record Type: Journal Article
• Authors: Prica, Nadezda; Zivkov-Balos, Milica; Jaksic, Sandra; Mihaljev, Zeljko; Kartalovic, Brankica; Ljubojevic, Dragana; Savic, Sara; Prica, Nadezda
• Is Part Of: Procedia food science. Volume 5(2015)
• Page Start: 243
• Page End: 246
• Publication Date: 2015
• Subjects: total phosphorus content -- technologically unprocessed meat; Food -- Periodicals; Food -- Congresses; Food industry and trade -- Periodicals; Food industry and trade -- Congresses; Food; Food industry and trade; Conference proceedings; Periodicals; 664.005
• DOI: 10.1016/j.profoo.2015.09.062
• Languages: English
• ISSNs: 2211-601X

Abstract

Abstract: The total phosphorus content was measured in raw, technologically unprocessed meats. Our results show that total phosphorus content in different raw meats varies substantially (from 1.41 g/kg to 4.22 ± 0.93 g/kg). Based on the results, manufacturers of meat products are advised that before production of any meat product, the precise amount of total phosphorus in raw meat starting material has to be known. Based on this, the content of added synthetic phosphates and polyphosphates together with the content of natural phosphorus in the meat would be within the prescribed values stated in the Regulation, which are 8 g/kg.