Adding phosphates
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Jim Bob Absolutely, it does! A higher pH environment is far more favorable for the growth of bacteria and other microorganisms (to a point obviously) than an acidic environment. This is why cooking to 160° is so important when you have changed the pH of the meat to a more alkaline environment, pH of meat is generally in the 5.4 - 5.8 range. It’s important all the time, but especially in environments with an elevated pH.
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Jim Bob We don’t do much with naturally fermented products but no, I would think this would be a bad thing to add to that type of product as it is going to raise the pH.
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