Meat, Poultry, Seafood
One of the major challenges in meat processing is the optimization of yield and cost while maintaining an attractive texture in whole-muscle, minced, and emulsified products.
Phosphate technology is a reliable solution for enhancing protein performance, supporting improved texture, yield, and consistency across a wide range of applications. When used properly, specialized functional ingredient solutions can further hydrate and promote cohesion of meat proteins for optimal performance in your products.
Benefits include:
- Yield
- Purge prevention
- Sliceability
- Buffering
- Emulsification
- Cryoprotection
- Succulence