Phosphates and polyphosphates are the most commonly used functional additives in the food industry.
The use of phosphates in the meat industry is under serious scrutiny due to the growing interest in
healthier food and the association of synthetic phosphates by consumers with health risks. According
to the Ordinance on food additives the maximum allowed amount of phosphoric acid and phosphate
(E 338 – E 452), which can be added to meat products individually or in combination (expressed as
P2O5), is 5 g/kg. The aim of the research is to determine the content of added phosphates expressed
as phosphorus pentoxide (P2O5) in meat products from the market of the Republic of Srpska and
compliance with regulatory requirements. To determine the amount of added phosphates, a
mathematical conversion of phosphorus expressed as phosphorus pentoxide content (P2O5) was
applied according to the Codex Alimentarius mathematical formula (Codex Stan 89-1981). In the
period from May 2020 to August 2022, a total of 247 meat products were analyzed. Added phosphates
were not quantified in 26% of products. The highest average value of the content of added phosphates
was found in meat sausages in pieces (3.09±1.097 g/kg), and the lowest in pâtés (0.911±0.485 g/kg).
Based on the obtained results, the determined amounts of added phosphates are below the allowed
amounts that may be added to meat products. Given the determined amount, it is important that the
use of phosphates in the meat industry is under constant supervision in order to protect the health of
consumers.
