The Meat industry is one of the sectors where Custom Fiber has played a key role in transforming. Meat products, where fiber is used may be summarized as follows:
Injection Brines:
- Retained juiciness of the product
- Enhanced texture
- Limited appearance of gel pockets
- Better muscle binding
- Lower weight losses during heat treatment
- Limited leakage when vacuum packed
- Consistent quality
Cuttered Products:
- Limits leakage in hot sausages
- Used as a Fat substitute
- Improves Efficiency
- Better filling cohesion and stability
- Enhanced casings' filling
- Improved texture and bite
- Consistent quality
- Reduced leakage when vacuum packed
In countries with substantial market share of high-yield products, fibers are widely used. This is mostly to reinforce and stabilize the effect of hydrocolloids usage, preventing losses and improving shelf life and appearance.
Meatballs & burgers
- Limited losses during heat treatment
- Improved freeze-thaw stability
- Increased yield
- Reduced shrinking during cooking
- Enhanced texture
- Better firmness
- Neutral taste and flavour
- Consistent quality
For more information, please contact our Application Experts.
