Gusto

Fresh meat has high nutritional value. It is preferred across the world for various cuisine and culinary exotics. However, it is critical that the flavour and taste remains intact, succulent and juicy for any cooking to get to its potential.

This fresh meat with high nutritional value has a limited shelf life, which can be extended by cold storage. However, purge loss, shelf life extension and protein binding are limited with the cold storage process.

The use of phosphate blends improves the overall quality of meat to the desired level.

Advantages

Retains Moisture

After slaughter, pH value of meat products keeps decreasing due to biochemical processes resulting in mineral loss and texture deterioration. Moisture must be retained in the muscle protein to ensure its freshness and tenderness. Phosphate blends restructure the proteins (Actomyosin), thereby, improving its binding properties and water holding capacity. Hence, phosphate blends prevent the purge loss during transportation and storage.

Emulsion Stabilization

Meat is susceptible to dehydration and reduction in ionic strength. Phosphate blends help in internal protein extraction to delay the denaturisation of unsaturated protein to retain the freshness, taste, appearance and nutrition values of meat and sausage products.

Preservation of Colour

Perfect Appearance of Meat Natural oil and fat available in meat is susceptible to oxidation and microbiological spoilage. Thus, delaying these oxidation reactions is necessary to ensure palatability of meat. The excellent preservation properties of phosphate blends are used to ensure longer shelf life and protecting natural taste and colour even after subsequent preparations.