When you need to optimize your formulations, for example because of rising meat prices, the viscosity of your meat dough or mass can suffer. If the mixture becomes too soft, it may be unsuitable for proper processing. This can make it difficult to fill casings and/or to slice the finished product (e.g. in the case of cold-cut meats). So how can you optimize the texture while still keeping your meat costs down?
Our latest product introduction, QBind Pork GP90, solves the problem by:
- increasing the strength of the raw meat dough or mass, improving its stuffing consistency and reducing losses;
- enhancing the texture of cold-cut meats, improving their sliceability and bite.
Like to know more about this useful meat binder?Download product leaflet
Just add 2% of Sonac’s pure pork protein
Our study shows that adding 2% of QBind Pork GP90 significantly reinforces the raw meat mass within fine emulsions and reformed hams. GP90 performs its texture-enhancing effect within 20 minutes in the bowl cutter or tumbler. This results in improved processing of the raw meat dough on the production line, better slicing behavior and greater slicing yield for your cooked meat products.
Interested in the details and results of our study?Download texture analysis
To find out how QBind Pork GP90 can benefit your meat recipes, contact us for more information, a free sample or application advice. You’re also welcome to request a session in SPARC* - our product research and application center in the Netherlands.