Applications

Start with the product you manufacture.

Review functional goals and relevant ingredient groups for common meat-processing applications.

APPLICATION 01

Cooked Ham & Injected Products

Ingredient evaluation may focus on moisture management, texture and finished-product consistency in injection and tumbling processes.

Common evaluation goals

Water retentionMoisture management through processing.

Slice consistencyStable structure in the finished product.

YieldRepeatable processing performance.

Brine performanceApplication-dependent functional support.

Relevant product groups

Carrageenan
Grades for technical evaluation Phosphates
STPP and TSPP

Product selection and dosage must be established through formulation review and customer testing.

APPLICATION 02

Sausages & Emulsified Meats

Evaluation typically considers emulsion stability, texture, moisture management and repeatability after thermal processing.

Common evaluation goals

Emulsion stabilitySupport for a consistent processed structure.

TextureTarget bite and finished-product consistency.

Water bindingMoisture management in the formulation.

Processing yieldRepeatable results under plant conditions.

Relevant product groups

Carrageenan
Application-specific grades Phosphates
STPP and TSPP Soy Dietary Fiber
100 mesh

Suitability depends on the complete recipe, process and desired finished-product properties.

APPLICATION 03

Poultry Products

Functional ingredients may be evaluated in injected, marinated, formed or further-processed poultry products.

Common evaluation goals

Moisture retentionSupport during processing and cooking.

Texture consistencyStable structure across production batches.

YieldApplication-dependent processing performance.

Formed structureFunctional support where suitable.

Relevant product groups

Carrageenan
Grades for evaluation Phosphates
STPP and TSPP Soy Dietary Fiber
100 mesh

The appropriate ingredient set depends on whether the product is whole-muscle, comminuted, formed or marinated.

APPLICATION 04

Burgers & Formed Products

Evaluation may focus on water binding, shape retention, texture and consistency through forming and cooking.

Common evaluation goals

Water bindingMoisture management in the product matrix.

Shape retentionSupport for formed-product structure.

TextureTarget firmness and eating quality.

ConsistencyRepeatable performance between batches.

Relevant product groups

Soy Dietary Fiber
100 mesh Phosphates
Application-dependent evaluation Carrageenan
Where formulation requirements support its use

Customer trials are required to confirm compatibility with the meat block, process and target label.

Evaluation process

From application to ingredient selection.

Start with the product, define the processing goal and test the relevant ingredient under actual conditions.

Describe the applicationProduct type, process and current formulation challenge.

Select relevant productsReview available grades and technical documentation.

Run customer trialsEvaluate performance using your own formulation and equipment.

Review commercial supplyDiscuss volume, packaging and availability after successful testing.

Tell us what you manufacture.

Request relevant samples for your application.

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