A number of sessions offered helpful advice to formulators attending the processed meats track of Prepared Foods’ 2005 R&D Conference. This article focuses on various phosphates and meats.
Phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used for the purpose of moisture retention.
The development and manufacture of processed meats includes incorporating antioxidants, acidifiers and other components to increase safety and shelf life. Showcase: Acidulants, antioxidants, buffers and microbial inhibitors.
Liquid smoke, a traditional generally recognized as safe (GRAS) ingredient, imparts smoke flavor to meat, fish, and poultry or wherever a touch of smoke flavor is needed.
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