Meat stabilisers with cost benefits

Related tags Meat Pork

Meat stabilising specialist Hydrosol presented its new ideas for the economical manufacture of cooked cured meats, minced meat and sausage products at last month's IFFA show in Frankfurt.

One of these was the Unibac product series for manufacturing inexpensive cooked, cured goods from marbled meat pieces. These ham injection additives can be used with medium to large quantities of fluid.

In the case of smoked ham pieces, for example from the gammon slipper, yields of around 180% can be achieved. Hydrosol says this new generation of products give the slices a homogeneous appearance without 'carrageen streaks', a firm consistency, and dry cut surfaces due to minimised syneresis.

There are three variants: Plusstabil Uniback PP with vegetable proteins, Plusstabil Unibac 30 without proteins and Plusstabil Unibac ST with starch.

Plusstabil Unibac ST was developed for injecting large amounts of brine into neck or belly of pork. In marbled meat pieces the complex of active ingredients is designed to ensure a dry consistency even where the connective tissue is loose.

This ensures the brine is absorbed better by the cut of meat and distributed more evenly to prevent the formation of gel pockets and streaks.

Contact: Hydrosol