Meat, Poultry, Seafood
Meat, poultry, and seafood products are highly perishable and demand careful processing, handling, and ingredient selection to ensure shelf stability, inhibit bacterial growth, and preserve their natural flavors.
Sliced items, in particular, pose greater safety and quality challenges due to increased surface exposure and handling after cooking, requiring specialized formulations to maintain integrity and safety.
While a relatively high pH in processed meats enhances moisture retention and improves yield, it also increases the risk of bacterial growth. Achieving an optimal balance between product performance and bacteriostatic control requires the strategic use of carefully selected ingredients.
Our customized ingredient solutions support the delicate equilibrium and protect your products against off-flavors caused by fat oxidation.
Benefits include:
- Freeze-thaw stability
- Limits bacterial growth
- Prevents fat oxidation by sequestrating metal ions