Adding phosphates



  • If adding phosphates to aid in water retention doesn’t the increase in pH and additional water in the product make a more favorable environment for “bad” bacterial growth?


  • Walton's Employee

    @Jim-Bob Absolutely, it does! A higher pH environment is far more favorable for the growth of bacteria and other microorganisms (to a point obviously) than an acidic environment. This is why cooking to 160° is so important when you have changed the pH of the meat to a more alkaline environment, pH of meat is generally in the 5.4 - 5.8 range. It’s important all the time, but especially in environments with an elevated pH.



  • best then to not add them to products you want to naturally ferment, right?


  • Walton's Employee

    @Jim-Bob We don’t do much with naturally fermented products but no, I would think this would be a bad thing to add to that type of product as it is going to raise the pH.


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