Danisco Texel NatuRed, Texel XT and Grindstead MeatBinder

Tuesday, 04 May, 2010 | Supplied by: Danisco Australia Pty Ltd

Danisco has developed a range of cultures, stabilisers and antioxidants which give meat products the right taste, colour, texture, shelf life, safety and nutritional profile.

Texel NatuRed is a meat culture capable of securing an effective curing process and colour development in combination with nitrite salts or natural nitrate alternatives.

Texel XT is a starter culture, enabling high texture development in salami while delivering premium flavour and colour, and has a high-level processing efficiency. It has good textural firmness and slicing properties early in production.

In reformed meat, Grindstead MeatBinder stabiliser systems are the natural way to turn waste into value. Now also available in a phosphate-free version, it transforms odd-shaped meat trimmings into medallions and nuggets with defined shapes and sizes, good cooking and freeze-thaw stability and improved profits for manufacturers.

Guardian green tea extract gives natural protection against oxidation, safely extending the shelf life of heat-treated meats.

Online: www.danisco.com
Phone: 02 9384 5000
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