MEAT SECTOR
Our shelf life extension solutions for meat products solutions for meat products are carefully designed by our food scientists.
- Meat Texture
- Decrease of sineresis
- Excellent slicability
- Formation of Firm Gels
TECHNOLOGY
Our purpose is to provide ingredients for the meat industry, connecting our competencies in ingredients to create solutions to protect and improve the functionality of meat products.
INGREDIENTS MEAT SECTOR
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Effectively controls lactic acid bacteria
lactic acid bacteria, acts as an antioxidant
inhibiting the oxidation of fats,
provides an intense color in conjunction
with the addition of curing salts.
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Carrageenans are naturally occurring polysaccharides present in the structure of red algae.
present in the structure of the red algae.
– Provide excellent moisture retention.
– Provide meaty bite.
– Decrease purging in hams.
– Provide clean cut.
– Excellent cohesiveness and meat reactivity.
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Effectively controls lactic acid bacteria
lactic acid bacteria, acts as an antioxidant
inhibiting the oxidation of fats,
provides an intense color in conjunction
with the addition of curing salts.
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Phosphates allow the meat to retain moisture during cooking.
moisture during cooking, so the product will not lose too much
product will not lose too much weight during this
process and this provides an important benefit to the sausage
benefit to the sausage producer.
– Good protein extraction capacity.
– Retains moisture.
– Fast dissolution.
– Low sodium products.
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