Meat Solutions
Enhanced protein solutions for meat processing, alternatives, and value-added products with superior binding properties and improved texture.
Our Strengths
Transform Your Meat Products
Our specialized protein solutions deliver superior performance across all meat processing applications
Superior Binding
Exceptional water and fat binding properties that improve yield, reduce shrinkage, and enhance product consistency in processed meats.
Enhanced Texture
Create the perfect mouthfeel and bite with improved elasticity, firmness, and juiciness in your meat products.
Optimized Processing
Streamline production with improved workability, reduced cooking losses, and consistent quality across batches.
Success Stories
Success Stories
See how our protein solutions have transformed meat processing operations worldwide
Injection Meat Products
Challenge
Difficulty achieving uniform protein distribution and optimal binding in injection-processed hams and roasts, leading to inconsistent texture and poor slice integrity.
Solution
Implemented our specialized injection protein system with enhanced solubility and binding properties, optimized for brine injection applications.
Results
- Improved protein distribution uniformity by 45%
- Enhanced slice integrity and reduced cooking losses
- Achieved consistent texture across all product batches
- Extended shelf life by 20% with better moisture retention
Gel Meat Products
Challenge
Achieving proper gel formation and texture in traditional gel meat products while maintaining natural taste and appearance without compromising structural integrity.
Solution
Developed custom protein gel system with controlled thermoreversible properties, specifically designed for gel meat applications with optimal texture formation.
Results
- Achieved ideal gel strength and elasticity
- Improved texture consistency by 50%
- Enhanced product stability during storage
- Reduced production time by 30%
Emulsified Meat Products
Challenge
Maintaining stable emulsions in fine-ground meat products like frankfurters and bologna, with frequent emulsion breakdown causing quality defects.
Solution
Applied our advanced emulsification protein technology with superior fat-binding capacity, designed specifically for fine emulsified meat systems.
Results
- Eliminated emulsion breakdown in 98% of batches
- Improved fat binding capacity by 60%
- Enhanced product smoothness and consistency
- Reduced rework and waste by 40%
Restructured Meat Products
Challenge
Creating cohesive binding in restructured meat products from meat pieces while maintaining natural appearance and achieving proper slice characteristics.
Solution
Utilized our restructuring protein system with cold-binding properties, enabling effective meat piece binding without compromising natural meat texture.
Results
- Achieved 95% binding success in restructured products
- Maintained natural meat appearance and texture
- Improved slice integrity by 70%
- Reduced binding time by 25%
Ready to Optimize Your Meat Processing?
Get expert guidance on protein solutions tailored to your specific processing needs and quality requirements.