The mechanism by which meat’s water-holding capacity is enhanced is:

　　① Increase the meat’s pH, shifting it away from the isoelectric point of meat proteins (pH 5.5).

　　② Chelates metal ions in meat, enabling proteins in muscle tissue to form chelates with calcium and magnesium ions.

　　③ Increasing the ionic strength of meat facilitates the transition of muscle proteins to a loosened, denatured state.

　　④ Dissociate myosin–actin complexes from muscle proteins.

　　In addition to their water‑holding properties, phosphates also: prevent cloudiness in beer and beverages; are used to clean eggshells, thereby helping to preserve eggs from spoilage during washing; and, when steaming or boiling fruits and vegetables, help stabilize their natural pigments.