A review of meat products with a clean label and new techniques to replace phosphate compounds

Abstract
Background and purpose: Nowadays, the demand of consumers to use food products whose components and compositions are known has increased. Therefore, food industry producers have turned to producing products with special features under the name "Clean Label". So far, no exact definition of the term clean label has been provided, however, manufacturers often use this term for products without artificial additives with minimal processing. Due to the extensive use of functional additives such as phosphates and nitrites in meat products, the expansion of clean label products in this industry faces important challenges. More than 65% of processed meat products use phosphate salts such as sodium hexametaphosphate, sodium tripolyphosphate, tetrasodium pyrophosphate, sodium acid pyrophosphate, etc. From a technological point of view, phosphates are used in order to increase the water holding capacity, improve the sensory characteristics and reduce cooking loss. Despite the important technological effects of phosphates in the meat industry, its consumption in people with chronic kidney disease causes hyperphosphatemia. It is challenging to remove phosphates while maintaining product quality due to their unique characteristics. Some of these substances may have negative effects in meat products if they are replaced with phosphates, however, they are used in combination or with new techniques. In this regard, improving the process by relying on combined methods means the use of new technologies such as high pressure process, ultrasound, pulsed electric fields, etc. along with natural compounds such as fibers, starches, marine plants, proteins, hydrocolloids, salts. Bicarbonates and vegetable powders with capacities similar to phosphates can be considered an opportunity to produce meat products with a clean label. Although combined methods can have advantages and disadvantages as a substitute for phosphates.

Results: Phosphate salts improve technological features such as emulsification, color stability, inhibiting fat oxidation, antibacterial activity, buffering, water retention capacity, reducing cooking loss, improving texture, increasing storage time, protein dispersion properties and properties. Make the product feel (crisp and watery). Considering the tremendous effects of phosphates in the processing of meat products, it will be very challenging to remove them in the formulation. Also, replacing them with other materials will bring limitations. Therefore, the adoption of combined methods with optimal performance is considered inevitable. Thus, among the technologies used in the replacement of phosphates, the use of the high pressure process is the most suitable and the best according to its capabilities, along with a combination with the ability to replace phosphates such as citrus fiber (in the form of combined methods). The method is to replace phosphates.

Conclusion: This review article deals with recent developments in the use of natural additives and new techniques for replacing phosphates in meat products. According to the reports presented, some alternatives rely on the techniques used or the origin of the additive. Although studies have proven that there are many advantages with these alternative techniques, sometimes they have negative effects on the quality of meat products. Phosphate reduction should be done considering the physicochemical and sensory characteristics of processed meat products. Combining new technologies such as high pressure and ultrasonic processes with potential substitutes for phosphates can be a suitable solution, because the use of alternative technologies or materials alone may have negative effects, but the use It enables the production of meat products with a clean label from the combined methods.