MeatShure®
Introducing MeatShure® – your partner in ensuring the quality, flavor, and texture of meats remain uncompromised. Dive into the world of precision control and innovative technology that guarantees superior finished products and a seamless production process.
Acidulants
MeatShure® encapsulated acidulants are used to control pH, develop acidic flavor profiles and increase process efficiency in ready-to-eat meat products. MeatShure® acids can be used as an alternative to traditional fermentation methods, allowing the acid to be directly mixed into the meat emulsion without negatively impacting the meat proteins or breaking the emulsion itself. The encapsulated acidulants are subsequently released from the coating by the combined effects of heat and moisture lowering pH and delivering desired flavor profiles.
Key Benefits:
- Increases Production Capacity: MeatShure® encapsulated acids allow for the removal of the fermentation step, freeing up hours of processing time.
- Controls pH Development: Master the delicate balance of pH with MeatShure®. Take charge of pH development to ensure optimal taste, texture, and safety in your meat products.
- Undesirable Reactions No More: Bid farewell to undesirable reactions that can affect the quality of your meat. MeatShure® prevents and minimizes unwanted changes, ensuring your end products meet the highest standards.
- Purge Protection: Safeguard the integrity of your meat products by preventing purge – the loss of moisture that can compromise taste, tenderness, and overall quality.
- Preserves Muscle Protein Integrity: MeatShure® actively maintains the integrity of muscle proteins, preserving the natural texture and structure that discerning customers demand.
- Color and Texture Perfection: Elevate the visual and textural appeal of your meats. MeatShure® maintains the color vibrancy and mouthwatering texture that entices customers and enhances the dining experience.
Contact us today to discover how MeatShure® can revolutionize your meat products and set you on a path of culinary distinction.