Can the poor taste of dried beef jerky be adjusted by adding sodium tripolyphosphate food grade?
Meat food is an indispensable source of high-quality protein in the human diet. Improving the tissue structure, water retention and tenderness of this type of food has always been an important research field in the meat food industry. You should be able to see a list of food additives on the food packaging, and there may be names of food additives such as sodium tripolyphosphate. So, can sodium tripolyphosphate food grade be added to beef? After untreated meat is rolled into rolls, it is easy to air dry, darken, and taste in the refrigerator. After using the "compound moisture retention agent", the meat can not be easily discolored during storage and maintain a better appearance. Moisture is not easy to seep out during cooking, achieving the effect that the taste is not easy to age. This is a point often mentioned in the long-term business account of frozen products wholesale. Let's take a look at the role of food grade sodium tripolyphosphate in meat products: Food gra...