Development of quality cooked ham without the use of phosphate

There is a widespread consumer concern over the use of non-nutritive chemical additives in meat products. As a result, many countries do not allow the use of phosphates in the production of processed meats or restricts the usage to below 0.5%. Where not illegal, meat processors encouraged the use of phosphate because they are potent solubilizers of muscle protein. When used in cooked hams, phosphates assist with the extraction of asalt soluble myofibrillar protein, allowing more water holding capacity of meat chunks together. Upon heating, the myofibrillar protein coagulates creating a fimr meat-like texture.