Table 2. Recent studies for the replacement of inorganic phosphate in meat products

Ingredients/technologies	Meat product type	Effects	Mechanisms	Reference
Seaweed dietary fiber	Frankfurter	• Decrease in cooking loss• Increase in emulsion stability• Improvement in textural properties• Inhibition of lipid oxidation	• Improvement of water holding capacity• Increase of antioxidant activity	Yuan et al. [38]
Winter mushroom powder	Beef patty	• Decrease in cooking loss• Inhibition of lipid oxidation• Reduced hardness	• Increase of pH• Improvement of water holding capacity• Increase of antioxidant activity	Jeong et al. [6]
Hot-boned pork with winter mushroom powder	Pork gel	• Decrease in cooking loss• Reduced hardness	• Increase of pH• Improvement of water holding capacity• Increase of antioxidant activity• Low actomyosin content	Jeong et al. [2]
Bamboo fiber and ultrasound treatment	Meat emulsion	• Increase in emulsion stability• Improvement in textural properties	• Increase of pH• Improvement of water holding capacity• Modification of protein structure	Pinton et al. [40]
Soy protein isolate hydrolysates with high pressure processing	Pork emulsion	• Increase in emulsion activity and stability• Inhibition of lipid oxidation• Decrease in droplet size	• Improved interaction• Between lipids and proteins• Increase of antioxidant activity	Guan et al. [42]
High pressure processing	Pork gel	• Increase in myofibrillar protein solubility• Low gel strength	• Actomyosin dissociation	Jeong et al. [43]