Phosphates in meat products can help maintain the water-holding capacity of meat.

　　Phosphates in meat products help maintain water-holding capacity, enhance binding strength, and preserve the nutritional content and tenderness of the meat. The mechanisms by which phosphates improve water retention are as follows: ① They raise the pH of the meat, shifting it away from the isoelectric point of muscle proteins (pH 5.5); ② They chelate metal ions in the meat, promoting the formation of complexes between muscle proteins and calcium and magnesium ions; ③ They increase the ionic strength of the meat, facilitating the transition of muscle proteins into a more loosely structured state; ④ They dissociate actomyosin within muscle proteins. In addition to their water‑holding function, phosphates also prevent cloudiness in beer and beverages, are used to clean eggshells and thereby inhibit spoilage caused by washing, and, when applied during the steaming or boiling of fruits and vegetables, help stabilize their natural pigments.