| abstract |
The present invention provides a phosphate-free meat products (sausage, ham) containing no phosphates which are harmful components to the human body used in the manufacturing process of meat products and a method of manufacturing the same. In the present invention, the pH of the ground raw meat is increased to improve water retention, and a basic pH regulator for improving the yield and texture, or hydrocolloid is used as a phosphate replacement means. According to the present invention, it is possible to provide a phosphate-free meat processed product having improved quality without including phosphate. |