Ingredients for processed meat and poultry

Succulent textures, good taste and natural protection are benefits claimed for meat products made with ingredient solutions from Danisco.

Food safety is top of the agenda. Responding to the escalating demand for processed meat and poultry with a safer, healthier brand image, Danisco has launched guardian Green Tea Extracts with natural antioxidative properties that preserve pure meat flavours throughout shelf life. In tests, cost-effective Guardian Green Tea Extracts secure superior flavour and colour stability to more traditional technologies.

Manufacturers of dried and semi-dried cured meats can also obtain vital colour and flavour development using another of Danisco's natural solutions. Texel DCM-1 Meat Culture optimises the quality of meats such as dried ham at low processing temperatures and, by helping to control nitrosamine generation, contributes to healthier end products in compliance with new EU rules.

Improving the quality of sausages and upgrading meat trimmings to high-value products, Danisco's stabiliser systems are an efficient alternative to traditional stabilisers. Grindsted Meatline 345 A has the ability to stabilise fat emulsions in sausage processing, enabling the use of liquid vegetable oil and improving water-binding. Frankfurters and mortadella, for example, gain from a satisfying bite and texture, reduced cooking loss and minimal syneresis. Using Grindsted Meatbinder, manufacturers can bind odd-shaped meat pieces and trimmings to form burgers, nuggets or medallions with a muscle-like structure - all on standard meat processing equipment.