GRINDSTED Meatline stabiliser systems, available from Danisco , can give cooked, emulsified, ground and restructured meats a satisfying flavour, texture and better sliceability.
GRINDSTED Meatline stabiliser systems can help manufacturers to reduce raw material costs and minimise cooking loss. Using these stabiliser systems, meat trimmings can also become high-value whole muscle medallions, and ground meat can be turned into burgers or nuggets. According to Danisco, GRINDSTED Meatline stabiliser systems can compensate for texture when cheaper raw materials are used.
Danisco can offer natural solutions/antimicrobials for shelf-life extension, including GUARDIAN Rosemary and green tea extracts. Danisco offer TEXEL NatuRed, a range of meat cultures that serve as a natural alternative to nitrite salts in cured cooked meats and sausages. Danisco observe that using TEXEL NatuRed, manufacturers can produce cured meats with the colour, flavour and shelf life traditionally obtained with nitrite salts.