Open AccessPhosphorus and Potassium Content of Enhanced Meat and Poultry Products
Author(s) -
Richard A. Sherman,
Ojas H. Mehta
Publication year - 2009
Publication title -
clinical journal of the american society of nephrology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.755
H-Index - 151
eISSN - 1555-905X
pISSN - 1555-9041
DOI - 10.2215/cjn.02830409
Subject(s) - potassium , phosphorus , food science , food additive , phosphate , composition (language) , food products , chemistry , poultry meat , biochemistry , organic chemistry , linguistics , philosophy
Uncooked meat and poultry products are commonly enhanced by food processors using phosphate salts. The addition of potassium and phosphorus to these foods has been recognized but not quantified.
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