Meat and Sausage Applications: Meeting the Growing Demand
Worldwide demand for meat is rising rapidly, and with it interest in new and trending meat and sausage products that meet the highest requirements in terms of flavor, texture, and economy.
Thanks to our long experience, we know the market very well indeed.
Our answer to country-specific requirements is precisely tuned functional systems for meat preparations, meat products like raw sausage, scalded and cooked products, raw and cooked cured products, and various restructured meat products.
Furthermore, we offer economical solutions like protein and fat emulsions as well as a great number of preservatives that improve food safety.
We also have the right answers for new food trends, such as the conscious reduction of daily meat consumption simultaneously with the creation of new culinary flavor profiles. The hybrid products that address this trend with various vegetable contents can be readily made with our stabilizing systems.
Cooked Cured Products
Almost every country has its own ham specialties. Our special stabilizing systems sprinkle well, dissolve quickly, and ensure excellent water binding during manufacture. They enable juicy cooked ham, problem-free slice cohesion, and great cutting firmness combined with high yield. In marbled muscle meat, our product solutions prevent the formation of jelly pockets and undesirable discoloration in finished cooked cured products.
Meat Preparations
Our versatile functional systems for fresh meat applications help retain the natural meat fibers and give a tender, moist consistency in the final products. Hydrosol’s solutions provide top sensory properties in terms of the flavor, appearance, texture, and shelf life of your final products.
Sausage Products
Whether raw sausage, cooked sausage, scalded sausage, or grilling bratwurst, our wide range of stabilizing and texturing systems delivers ideal product characteristics. Our systems for raw sausage enable controlled fermentation and reliably prevent undesirable defects during curing. Emulsifier systems with carefully coordinated hydrocolloids maintain and enhance the spreadability of cooked sausages, giving a creamy consistency in liverwurst and liver paste. Typical product defects in scalded sausages like gel and fat separation are prevented, and the products have the ideal texture and crunchy bite.
Convenience Products
In recent years the worldwide consumption of convenience products has grown, creating new sales markets. Whether classic fast-food products like döner, hamburgers, and nuggets, or trendy foods like hybrid meat products, with our stabilizing and texturing systems all requirements are met.
Fat Emulsions
With our stabilizing systems for fat emulsions, the fat inclusions characteristic of salami and mortadella can be made from vegetable or animal fat. Problems arising from drastic increases in raw material prices or scarcity can thus be addressed successfully.
Preservation
Every day, tremendous quantities of food products are wasted for all kinds of reasons. One way to address this is to extend the shelf life of foods like meat and sausage products, and so keep them fresh longer. Hydrosol preservatives for raw and pasteurized meat and sausage products are antibacterial and preservative. The optimum combination of preservatives is adjusted for the specific product to extend shelf life for maximum effect.
