A stable meat or poultry product will have a balanced formulation such that the selection of ingredients greatly influences quality. The use of phosphates will modify proteins to increase their water holding capacity which protects against moisture loss during freezing, thawing or cooking.

Flavor is stabilized due to less loss of original juices during processing Texture is stabilized and tenderness maintained as muscle fibers are modified. Promoting protein modification and achieving the required pH, proper water-binding capacity, and other specified product parameters is key for creating a product that is consumer accepted.