Insufficient activation of proteins can cause a multitude of quality and cost issues for manufacturers.

Achieving ideal product characteristics requires specialized knowledge of phosphates and protein behavior. When used properly, specialized functional ingredient solutions can activate, hydrate and promote cohesion of meat proteins for optimal performance.

Solutions for optimal performance:

  • Yield
  • Purge
  • Sliceability
  • Buffering
  • Emulsification
  • Cryoprotection
  • Flavor
  • Color
  • Cure acceleration
  • Succulence