Hard water affects phosphate functionality in injected meat products

Alkaline phosphates are important ingredients for improving the water-holding capacity (WHC) of meat products. They function by increasing the pH of the meat, which increases WHC and protein solubility, which are both good for maximizing cooking yields and bind strength of cooked meat products.

Phosphates also increase ionic strength, which increase WHC by direct binding of water to the phosphates. Phosphates are the only ingredient, other than salt, to alter meat proteins to improve WHC and protein extraction.

Phosphates will also bind to cations, such as calcium, magnesium, iron, etc., that are found in water supplies - however, when this happens the phosphates are likely to form a precipitate with the cations, leaving the phosphates unavailable for improving the WHC of injected meat products.

Depending upon the phosphate used and the type of cation in a water supply, these precipitates can be seen as a soft sludge or a hard clear precipitate on the bottom of mixing...