Enhanced antimicrobial preservative effect

Potassium sorbate in meat very wide application, is that it should make a false charge antibacterial and microbial enzyme system in the group combined , thus undermining many important enzymes seconds , to inhibit microbial growth and corrosion protection purposes , Lactic acid potassium in fresh meat can be used alone , but also , and phosphate , acetic acid conjugation .
Phosphate as the preservative quality improver play its role of phosphate in the same product has the following effects: significantly improve the water retention capacity of meat products ; cooperation with its magnessium lactate with slow oxidative rancidity , enhanced antimicrobial preservative effect , since the 1982 USDA regulations in meat can be added after 0.5% phosphate , phosphate meat industry has become an indispensable additive .