Because of the consumption of meat and poultry have increased rapidly in many parts of the world, various functional ingredients with the better quality are developed to supply to food industry continuously.
Because of the consumption of meat and poultry have increased rapidly in many parts of the world, various functional ingredients with the better quality are developed to supply to food industry continuously.
Amino and Proteins are used in many functions as binding, flavor enhancing, nutrient enhancing or preservation, depend on what type of amino and protein is added to.
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Stabilizers are widely used in Meat and Poultry products because of its interesting property in the product as Water holding capacity. It helps to retain more moisture that affects the better texture and decreased weight loss during storage.
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Because, Flavor is an important sensory aspect of the overall acceptability of Meat & Poultry products so it is considered to add into the product for preventing the loss during production and/or storage.
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Preservatives in meat and poultry is considered to be used for preventing microbial growth mainly and also keeping fresh color therefore prolong overall shelf life of the final product.
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Functional Ingredients are used in Meat and poultry products in several functions, depending on the type of ingredient, such as Water holding, fiber source etc.
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Flavor Enhancers are commonly used in widely foods including Meat and Poultry products as knowing to enhance and boost an extra flavor. Moreover, some kind of flavor enhancer can help to soften bitterness, saltiness and sourness in the product as well.
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Moreover, there are other ingredients which are considered to be used in Meat and Poultry products for several functions such as Acidity regulator, Bulking agent etc.
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