Meat & sausage texture and economy

Meat and sausage products – we set trends

Worldwide demand for meat is rising rapidly, and with it interest in new and trend-forward meat sausage products that meet the highest requirements in terms of flavour, texture and economy.

Thanks to our long experience, we know the market very well indeed, including country-specific requirements and food trends. We address them with precisely adjusted functional systems for fresh meat, cooked and cured products like ham, reconstituted meat and sausage products.

Our highly specialised stabilising systems aren’t just for meats, but also improve the characteristics of fish products. In its structure, general chemical composition and the biological value of its proteins, fish muscle tissue is not too different from that of warm-blooded animals. The basic processes for fish muscle tissue are thus similar to those used in meat processing, and almost identical stabilising systems can be used.

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Injection system
ApplicationStabilising systemPropertiesDosage
Cooked ham and KasselerPLUSstabil CM 90 RSA special combination of functional ingredients to minimise carrageen stripes, for injection of 75-90%5 kg/100 l brine
Necks, bellies and poultryPLUSstabil CM BAC 40Specially developed for streaky cuts of meat and white meat, for injection of 30-45%6.5 kg/100 l brine
Tumbling system
ApplicationStabilising systemPropertiesDosage
Restructured cooked hamPLUSstabil Unibac 40 OAOutstanding texture and elasticity for high +80 % to +200 % yields2 - 3 % in final product
Reconstituted cooked hamPLUSstabil HAM 100 PLUSOutstanding texture and elasticity for medium to high +60% to +100% yields2 - 3 % in final product
Injection system
ApplicationStabilising systemPropertiesDosage
Fresh poultry, no added phosphatePLUSstabil FM WPSystem without phosphate, for injection up to 20%4 kg/100 l brine
Fresh meat, all kindsPLUSstabil FM WBCSystem without added phosphate, for tenderising meat10 kg/100 l brine
Fresh meat, plain or marinatedPLUSstabil FM universalUniversal injection system, for moderate to high yields, for injection of 12-25%6 kg/100 l brine
Fresh meat, plain or marinatedPLUSstabil FM pH extraStabilises the natural pH of meat, also usable for cooked products0.2 % in final product
Restructured fresh meat
ApplicationStabilising systemPropertiesDosage
For restructured meatHydrogum NA 400 SWithout enzymes, salt-tolerant system2% in final product
Schnitzel and steaksPLUSmulson F-03Enables restructured products from cut offs, yield increases up to +50%2% in final product
Tumbling system
ApplicationStabilising systemPropertiesDosage
Fresh meat, all kindsPLUSstabil FM WBCTumble system without added phosphate, for tenderising meat10 g/kg
Fresh & IQF meatPLUSstabil FM Perfect TumbleLow brine loss for fresh or IQF meat, for high yields, 30-50%25 g/kg
Convenience products
ApplicationStabilising systemPropertiesDosage
Burgers, nuggetsHydroTOP Perfect EFor the production of an all-purpose emulsionAs needed
Burgers, nuggetsHydroTOP Perfect DDirect addition, high water bindingAs needed
Burger, fillings & coarse sausagesHydroTOP High Gel 1002 UKDeclaration friendly binding system, multi-purposeAs needed
Ground meat & doner products
ApplicationStabilising systemPropertiesDosage
Kebab & cevapcici productsPLUSstabil FM TPTumbling aid for reduced cooking loss, up to 15-25% pick up24-28 g/kg
Kebab & doner productsPLUSstabil FM TSTumble add on for kebab products, improved adhesion, 15-30% pick up18-20 g/kg
Ground meat doner & kebab preperationsPLUSstabil FM HD 20Ground meat preparation, all-purpose system15g/kg
For eating hot
ApplicationStabilising systemPropertiesDosage
Frankfurter, Wiener & Hot DogsHydrolon CS CureCutting aid for quicker reddening, stable curing1 g/kg
Frankfurter, Wiener & Hot DogsPLUSmulson CS RedCutting aid for stable cured color, excellent protein breakdown3-4g/kg
Bratwurst and WeißwurstPLUSmulson CS WhiteCutting aid for uncured products with extra preserving effects4 g/kg
Sodium-reduced sausage productsHydrolon LSFor targeted sodium reduction in meat products, without bitter aftertaste18–22 g/kg
For economical solutionsHydroTOP CS Eco 30Improves bite and texture, boosts protein content8 g/kg
Sausages with extra biteHydroTOP CS 50Improves bite and texture for economy products5-10 g/kg
For eating cold
ApplicationStabilising systemPropertiesDosage
Cold cutsPLUSmulson Prot 30Very good emulsifying ability, for high fat formulations with up to 40% fat content10–20 g/kg
Cold cutsHydroTOP Mix 50Improves elasticity and sliceability, reduces synaeresis3–7 g/kg
Cold CutsPLUSstabil Perfect HBReduced cookout and constant quality10-15 g/kg

ApplicationStabilising systemPropertiesDosage
Emulsifier for liver sausage and marinadesPLUSmulson RTUPasty emulsifier (esterified monoglycerides), for direct application5–10 g/kg
Emulsifier paste for liverwurst without palm fatPLUSmulson RTU PFFor direct use, declaration-friendly and without palm fat5-10 g/kg

ApplicationStabilising systemPropertiesDosage
Naturally cured raw sausageHydrolon DS natureCompound for naturally cured raw sausage products, provides the typical flavour and a safe curing process6 g/kg
Fast-cured raw sausageHydolon DS rapidCompound for fast-cured raw sausage products, gives fast and safe curing10 g/kg
Hot smoked raw sausagesHydrolon CASAL RangeIntegrated compound/fast curing compound with seasoning30 g/kg

ApplicationStabilising systemPropertiesDosage
Bacon, fat, meat, chicken skin, oilPLUSmulson PROT 300-FFor gelling, heat-stable fat emulsions, low dosing1:16:32 (Emulsifier: Fat:Water)
Oil in water emulsions, non-gellingPLUSmulson PROT 200 PlusGives spreadable fat emulsions, very high yield1:20:30 (Emulsifier: Fat:Water)
Oil in water emulsions, gellingPLUSmulson F-03Gives a heat-stable, firm gel, especially for oil emulsions1:8:12 (Emulsifier: Fat:Water)
Preservation
ApplicationStabilising systemPropertiesDosage
PreservativeHydrolon SuperA combination of proven preservatives2 - 3 g/kg
Acetate basedHydrolon Fresh Plus 18Many uses, effective against bacteria and yeast5 g/kg
Acetat based with additional sulphiteHydrolon Fresh TA 21Preservative and anti-oxidant effect, improves colour retention of meat3 g/kg
Benzoate & SorbateHydrolon Fresh BSSynergies with other preservatives, suitable for surface treatment2 g/kg
Seasoning
ApplicationStabilising systemPropertiesDosage
Gives fresh tasteNaturom Fresh Plus Nat CLeads to a longer fresh taste and better product quality, clean label6g/kg
Gives a savoury flavourNaturom TopNATIn combination with other seasonings and flavourings, the specific product flavour stays fresh longer20 g/kg
Sausages and hot dogsNaturom Wiener WürstchenClassic flavour for cooked sausages5–7 g/kg

ApplicationStabilising systemPropertiesDosage
Burger, Nuggets, various sausage typesPLUSmulson VE 40Great binding abilities by different vegetable type and content. Covers the function of less used meat protein2.50 - 3.50 %

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Solutions for doner kebab

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Clean label solutions for meat products

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Low sodium solutions for meat products

The demand for lower sodium food is getting more and more popular, with an ever-increasing range of options appearing on supermarket shelves. Whether it’s soup or seasonings, dressings or dairy, sausage or other meat products, consumers are more spoilt for choice than ever before. Sodium reduction is part of the “health” mega-trend and can be used in different meat products like ham and boiled sausages. By reducing 25 % of sodium in the end product a claim on the product is allowed after the European regulation (EG) 1924/2006 – Health Claims VO.
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Coatings for a crispy texture experience

These tempura coatings are a great way give a crunchy texture to various meat, fish, cheese products and their plant-based alternatives. The main purpose of the batters is to create an outer crust on foods. The excellent results are characterized by very appealing, airy and crispy products after the final frying phase, good adhesion to product surfaces and minimal oil pick-up.
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Coatings for texture appeal & visual enticement

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Special coatings for visual & flavour highlights

Outer crust types from uniquely crunchy to appetisingly airy can be achieved with our latest coating developments. This offers a way to give a special homemade appearance to many meat, fish, cheese products and their plant-based alternatives. With these triple coating systems it is possible to achieve exclusive textural, flavour and visual effects, since they already contain special spices and herbs. The TOPcoat range of coating systems provides great binding between the surface or core and the crumb, while giving manufacturers the opportunity to leave their own footprint.
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Marinades for intense taste experience

This offers the opportunity to round off various meat products. With these marinades, it is possible to achieve a good coating and general visible components of the marinade on the surface of the meat As consumers‘ preferences change, movements toward more palatable and adventurous flavour profiles emerge Meat products continue to be a perfect platform for those flavour challenges.
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Solutions for shelf life improvement

Consumers are more and more concerned about health, and the food industry is continuing its deep transformation towards extended shelf life and preserving freshness. With the Hydrolon range, it is possible to meet these requirements. The degree of extension of the shelf life depends on the initial bacterial content of the raw material. The Hydrolon range has a positive impact on retaining fresh properties, such as smell and colour. According to the ISI Food Protection challenge tests, there has been a significant extension degree of the shelf life in those products which contain these preservatives.
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Solutions for cured meat products

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Solutions for raw salami products

The ripening process of raw fermented sausages is one of the oldest methods in the meat sector. By using Hydrolon DS compounds an enhanced ripening process and a stable cured red color can be achieved. The flavor, developed by the natural fermentation process, can be improved by the Naturom flavor blends. Unique taste profiles from classical Salami to spicy Chorizo can be produced with this range of compounds. Functionality and spice are separated within these compounds to reach the flexibility to customizes products. For semi-cooked raw sausage products and the surface treatment the recommended preservatives leads to shelf-life stable products.
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Solutions for fresh meat preparation

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Solutions for meat products

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Solutions for sausages

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Solutions for binding and extension

Over the last years, worldwide consumption of convenience products has increased, creating new market possibilities. Along with the fast-pased lifestyle and consumers expectations, convenience products such as nuggets and burgers became wellestablished products on the global market. With the HydroTOP High Gel and HydroTOP Perfect Range, it is possible to meet those demands. The carefully selected ingredients in each stabilising system make it possible to produce meat- and plantbased convenience products. These solutions also bring advancements in economical recipes with less meat content. In combination with the Stabiprot Range of texturates, it is possible to achieve meat-like textures even in plant-based applications.
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