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MEATS AND SEAFOOD

Looking for increased tenderness, improved color, inhibit bacteria, or better freeze/thaw stability?

Key Ingredients

Provides acidity, Chelates metal ions, Buffers pH, Imparts flavor, Acts as synergist for antioxidants

Adjusts pH, Chelates metal ions, Buffers pH, Imparts flavor

Adjusts pH, Provides acidic conditions while imparting a mild taste

Provides a progressive pH decrease, Provides a well controlled slow acidification for the coagulation of dairy proteins, Provides direct acidification of processed meat products, Improves the color of meat products, Inhibits growth of pathogens and undesirable non-pathogenic microorganisms.

Can replace phosphates in processed meat partially

Reduces bacteria on carcasses, Preserves casings and seafood

Preserves processed meat and seafood products, Adjusts pH

Preserves processed meat and seafood products, Adjusts pH

Serves potassium fortification, Buffers pH, Improves complexity and/or stability, Chelates metal ions, Replaces sodium and serves sodium-free pH regulation, enables use of nutrition claims, enables use of health claims.

Provides high stabilizing and suspending properties, Provides excellent freeze/thaw stability, Binds water,

bind water to proteins increasing tenderness, increase denaturation temperature which reduces cook-cool loss making end product more succulent. Prevent development of rancid flavors, minimize thaw-drip losses.

prevent development of off-flavor and protects natural color

increase pH