Summer, people in daily life often exist some meat is not fresh, and even taste is broken. Here we talk about eating quality of meat mainly refers to the meat of the color, flavor, tenderness and water holding of. The physical properties of meat mainly refers to the volume of meat quality, specific heat, thermal conductivity and freezing point. These properties directly affect the meat quality in the processing and storage of meat.

Today we talk about the main meat water retention, water holding capacity (WHC) is to water, aqueous, refers to the meat in pressing, heating, freezing and thawing, pickled, chopped stir of external factors, to maintain the original water and the ability to add water. It has a significant impact on the quality of meat, is one of the important indicators of meat quality assessment. The water level of the hydraulic system can directly affect the color, flavor, texture, tenderness and condensation of meat.

Sodium phosphate is a kind of white powder, with a melting point of 622 C, soluble in water, Ca2+, Mg2+ has a very significant chelating capacity, with moisture absorption. And in the food for organizational improvement agent, pH buffer, removal of functional metal ion, for meat processing, processing of aquatic products, meat products and dairy processing water treatment agent. In the processing of meat, aquatic products processing, flour products as a texture modifier, with an increase in the effect of water retention.

Lianyungang Shuren Kechuang Food Additive Co., Ltd. is a company with 20 years of industry experience professional manufacturer, which mainly produces food additive is sodium tripolyphosphate is used in daily life of most of the water retaining agent.