Chopping Aids With Reddening

Chopping aids have the task of positively influencing the natural ability of meat proteins to bind water. This is especially important in the production of boiled sausages. 
By using salts, the meat proteins swell and the water-binding capacity is increased. Phosphates have a different mechanism of action. By supplying phosphate, actin and myosin in the muscle cells are put into a high-energy state. In this state, as with the use of warm meat, the muscle water binding capacity is greatly increased. The typical adition of water in boilled sausage production is effectively bound in the meat protein framework. Water loss and jelly formation do not occur as a result of the subsequent scalding process. 
We speak of "chopping aids with reddening" when we consider using them for reddened meat products and, in addition to water binding, additives are added to stabilize the red curing color. Effective and safe are the use of ascorbic acid and ascorbate.