Quantity of natural phosphorus in poultry meat

U ovom radu prikazani su rezultati određivanja sadržaja prirodnog fosfora prema vrsti mesa peradi. Fosfatni i polifosfatni aditivi dodaju se mesnim i drugim prehrambenim proizvodima, jer imaju funkciju emulgatora masti, vode i bjelančevina, a potiču i vezanje vode. Visoke količine fosfora utječu na zdravstvenu ispravnost samog proizvoda, priječeći resorpciju kalcija, a potiču i otpuštanje kalcija iz kostiju. Zbog toga je potrebno znati količinu prirodnog fosfora koje sirovina (meso) sadrži, da bi se dodavanjem sintetskih fosfata tijekom proizvodnje u mesnom proizvodu zadržale vrijednosti unutar dozvoljenih granica. Time će se ispuniti osnovni principi dodavanja aditiva, po kojima je uporaba aditiva u proizvodnji dozvoljena, dodana količina tehnološki opravdana a da se dodavanjem aditiva potrošač ne dovodi u zabludu u pogledu prave prirode, sastojaka ili prehrambene vrijednosti hrane.The paper presents the results of determination of natural phosphorus content in various types of poultry meat. Phosphate and polyphosphate additives are added to meat and other food products because of their property of acting as emulsifiers of fat, wate rand protein sand they also stimulate water binding. High phosphorus contents influence food safet yby preventing calcium absorption and they also induce release of calcium from bones. It is therefore indispensable to know the amount of natural phosphorus contained in meat in order to maintain the phosphorus values within limits by addition of synthetic phosphorus to meat products in the course of production. Thus, basic principles of use of additives will be met, according to which use of additives in meat production is allowed, and added quantity technologically justified, and the addition of additives will not mislead the consumers as regards the real nature, ingredients or nutritive values of food products