ABSTRACT
TRADITIONALLY, phytate (myo-inositol hexakisphosphate; InsP6) has beenconsidered a food toxicant in animal feed and in human diets, due to its powerful chelating ability, resulting in lower bioavailability of zinc, calcium, and iron. More recently, however, phytate has been recognized as a natural seed antioxidant, capable of chelating ionic iron and preventing iron catalysis of lipid oxidation [1]. With recognition of the antioxidant properties of phytate, several groups have investigated the possible use of phytate as an antioxidant in muscle foods [2-4]. A major concern with phytate addition to foods is the possible impairment of mineral absorption. However, a number of studies now indicate that iron and zinc absorption is not impaired in meat-based diets containing phytate [5-7]. This chapter will review phytate as an antioxidant in meat systems, meat-phytate interactions on mineral absorption, and effects of phytate on product cost and acceptability.
