o:3370 Phosphate additives in meat products: analytical determination and interpretation of results en Analytical determination of phosphate additives in food presents some difficulties that are not only related to the applied analytical technique, but also to the ingredients used in production. Meat, by itself, contains organically bound phosphorus, but also inorganic phos‑ phates. Even water used in production can contain certain amounts of inorganic phosphates. That is why a measurable quantity of phosphate exists in products even without the addition of permitted phosphate additives. By applying ion chromatography to determine the total inorganic phosphate content in meat products, it was found that the greatest number of products that did not comply with the regulation were those in which phosphate additives are seldomly added. About one fifth of analysed fermented sausages and about one quarter of dried meat products contained phos‑ phates at levels that exceeded the maximum permitted level, expressed as P2O5. The main reason may be that these products go through a drying phase during production, whereby, with the decrease in the amount of water in them, the share of other ingredients, as well as phosphate, increases. Phosphate food additives, Ion chromatography, Analytical determination, Meat products 1552099 10.18485/meattech.2023.64.2.89 2023-11-28T08:51:59.508Z 44 yes 46 Radvoj Petronijević Institute of meat Hygiene and technology Phosphate additives in meat products: analytical determination and interpretation of results Čaba Siladji Institute of Meat Hygiene and Technology Phosphate additives in meat products: analytical determination and interpretation of results person Danijela Vranić Institute of meat hygiene and technology person Srdjan Stefanović Institute of meat hygiene and technology Phosphate additives in meat products: analytical determination and interpretation of results person Srdjan Stefanović Instiute of meat hygiene and technology Phosphate additives in meat products: analytical determination and interpretation of results person Danka Spirić Institute of meat hygiene and technology person Jelena Ćirić Instiute of meat hygiene and technology person Aleksandar Bajčić Institute of meat hygiene and technology Phosphate additives in meat products: analytical determination and interpretation of results person 2023-11-03 application/pdf 501044 https://unilib.phaidrabg.rs/o:3370 no yes 16 70 92000001 71A01 Meat technology 64 Special Issue 64 2 465 469 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2023-11-03