FUNCTIONAL FOOD ADDITIVES FOR MEAT PRODUCTS

The modern meat-processing industry can’t be imagined without use of food ingredients. One of their categories – functional additives which are intended for giving of certain properties to the final product.
Today, functional additives for the production of meat products are offered by a variety of producers of ingredients, and it is often difficult for producers of the final product to choose a reliable supplier with which it can establish long-term partnerships in the future. The solutions, developed on the basis of more than 20 years of experience by the specialists of Wurstmeister, are ISO 22000 certified and are used by leading meat processing companies around the world.

There are moisture-holding ingredients, agents for injection and complex additives in assortment of the functional additives developed by experts of Wurstmeister.

Moisture-holding ingredients are animal or vegetable protein supplements, phosphates or carrageenans. They can be used in the production of semi-finished products from mincemeat or whole-piece meat and sausages All moisture-holding additives developed by our enterprise have a high ability to hold moisture in a product and don’t lose their properties when it’s freezing. Besides, they allow to increase an outcome of finished goods to 200% that is important for the meat packers which want to reduce prime cost of meat products.

The preparations for injection allow to increase an outcome of whole-muscle meat products. They have a function of moisture binding inside the product, making it more juicy after heat treatment, enrich it with protein, and in some cases have a color stabilization function. Injection additives developed by Wurstmeister specialists increase the output of finished products to 175%, which will allow the meat packer to reduce the prime cost of production and offer the final consumer a competitive price for their goods.
Complex additives, have several functions at once. They can contain components for retaining moisture, maturing agents, color stabilizers and emulsifiers, and also additives prolonging the shelf life of products. The range of use of complex functional ingredients is wide enough, and it is quite difficult to choose what is ideal for a separately taken product. The huge positive experience with the meat-processing enterprises of various countries and regions which is possessed by technologists of Wurstmeister is our one more competitive advantage. Our experts are always ready to help to the meat packers to choose complex functional additives with necessary properties to create the final product of high quality and also to provide the highly skilled support at any stage of production.