Month: August 2015

Clean-Labelled Fresh Ground Meat Shelf Life Improvement

In the highly competitive and price-sensitive world of fresh ground meat, shelf life can be crucial for profits. One or two extra days without unsightly browning can be the difference between a sale and a return to the manufacturer.  Raw meat quality, clean processing and controlled atmosphere packaging remain keys to maintaining a good fresh…
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Clean-Label Alternatives to Sodium Phosphates in Processed Meats

When food formulators, marketers, and processors are challenged with requests for clean-label statements one of the most valuable ingredients in terms of functionality and cost-effectiveness may be designated for removal: Sodium Phosphate. Permitted at a usage level of no more than 0.5% in the final cooked processed meat, sodium phosphates are injected into whole muscle…
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