Phosphates, essential components of processed meats, are found naturally in living animal tissue as adenosine diphosphate (ADP) and adenosine triphosphate (ATP). Upon death, phosphates hydrolyze, and actomyosin forms. Actomyosin proteins have a limited ability to bind moisture.
Pyro- and tri-polyphosphate ingredients extract soluble proteins from the meat. This helps processed meat products retain the juiciness, flavor and mouthfeel associated with freshly cooked meat--even when overcooked. Polyphosphates mimic ADP and ATP to enable soluble protein interaction between adjacent meat proteins.