For a healthier, lower fat salami, Sonac’s fiberized protein—called QExtend Beef PF12 or QExtend Pork PF12—is the ideal ingredient to include in a salami recipe. It’s a one-of-a-kind product that’s made via a patented process and fairly new (introduced in 2019) so isn’t as well-known yet.
Why use QExtend to replace meat and fat in salami
Using QExtend allows you to substantially lower the fat content of your salami product by up to 25%. It also helps to reduce ingredient cost, and overall increase the sustainability of your end product.
QExtend is easy to incorporate into production and improves the nutrition profile, yet there aren’t any negative changes to the taste of the salami. Your end product that includes QExtend will be identical to your reference (original) salami recipe to a consumer.
In lower fat, and especially “low-fat” meat products, taste is often sacrificed and the texture is drier. The overall quality of the end product goes down compared to a reference recipe. But, here, with QExtend, we can replace pork back fat in a salami without losing eating quality for the consumer. Using QExtend allows you to still have the appropriate juiciness for a salami, and all of the good, rich, meaty flavor.
For example, in tests at Sonac, we replaced pure pork back fat with QExtend in a 1:1 ratio. In a standard salami recipe, it’s common to use 20% pure back fat and 80% pork trimmings. We took out 5% pure pork back fat and replaced it with 5% QExtend, which translated to a 25% overall fat reduction.
Where to use QExtend in the production process
Adding QExtend to a salami recipe and incorporating into the production process is fairly seamless. QExtend is handled exactly as the fat and beef or pork trimmings are in the early stages of the recipe. All components, including QExtend, are mixed into their appropriate millimeter particle size and then can be added to the casings and moved on to ripening, fermentation, and drying stages.
The benefit of using QExtend in salami
It’s incredibly simple: the salami end product stays the same. It is completely comparable from a taste and texture standpoint to your reference salami recipe, but it is leaner (fewer calories and less fat) and even less costly.
You can also learn about the other cost-saving benefits and more when using QExtend here.