If adding phosphates to aid in water retention doesn’t the increase in pH and additional water in the product make a more favorable environment for “bad” bacterial growth?

]]>https://waltonsdev.nodebb.com/topic/1024/adding-phosphatesRSS for NodeFri, 11 Sep 2026 15:41:43 GMTFri, 18 Jan 2019 16:52:52 GMT60Jim 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.

]]>https://waltonsdev.nodebb.com/post/3448https://waltonsdev.nodebb.com/post/3448Mon, 21 Jan 2019 13:23:30 GMTbest then to not add them to products you want to naturally ferment, right?

]]>https://waltonsdev.nodebb.com/post/3408https://waltonsdev.nodebb.com/post/3408Fri, 18 Jan 2019 21:03:44 GMTJim 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.

]]>https://waltonsdev.nodebb.com/post/3406https://waltonsdev.nodebb.com/post/3406Fri, 18 Jan 2019 17:34:04 GMT