ÖzEt ve et ürünlerinde fosfatlar, su tutma kapasitesini yükselterek ürün verimini artt›ran, renk, lezzet ve tekstürü gelifltirme özelli¤ine sahip ve antioksidan etki gösteren çok fonksiyonlu ve ekonomik bilefliklerdir. Son y›llarda diyette g›da katk› maddesi kaynakl› fosfatlar›n yüksek oranda tüketiminin sa¤l›k üzerinde önemli risklere neden oldu¤unun anlafl›lmas› ile birlikte, fosfat kullan›m›n›n s›n›rland›r›lmas› gereklili¤i gündeme gelmifltir. Et ürünlerinde fosfat›n gösterdi¤i farkl› fonksiyonlar› karfl›layabilme potansiyeli olan do¤al bileflenlerin kullan›m› ile ilgili araflt›rmalara a¤›rl›k verilmifltir. Bu derlemede, fosfatlar›n et ve et ürünlerinde bafll›ca ifllevleri, diyette fazla miktarda tüketimlerinin sa¤l›k üzerine etkileri ve alternatif do¤al bileflenlerle ikame olanaklar›n›n tart›fl›lmas› amaçlanm›flt›r.Anahtar kelimeler: Fosfat, polifosfat, ikame, sa¤l›kl› et ürünü PHOSPHATES IN MEAT AND MEAT PRODUCTS: CURRENT PERSPECTIVE ON EVALUATION OF THEIR FUNCTIONS AND REPLACEMENT POSSIBILITIES AbstractPhosphates are multi-functional and low-cost compounds enhancing product yield by increasing water holding capacity, improve colour, flavor and texture as well as having antioxidant functions. In recent years, due to health issues leaded by consuming highly amount of food additive sourced phosphates, necessary limitation of their usage has come into prominence. Recent studies have many focused on utilization of natural ingredients that have ability to meet different functions of phosphates in meat products. Within this review, it was objected to discuss the primary functions of phosphates, health impacts of excess dietary phosphate intake and replacement possibilities of phosphates with alternative natural ingredients in meat and meat products.