Meat, poultry and seafood products are vulnerable and require proper processing and handling along with a correct selection of ingredients to maintain shelf life, hinder bacterial growth and preserve flavors. Sliced products especially need additional formulation considerations due to the higher risk of handling and increased contact surface after cooking.

Enhanced shelf life can be achieved with the use of phosphates through sequestration of iron which delays the oxidation of fats and development of off flavors. Products with higher pH-values are at risk of faster bacterial growth. Processing that incorporate ingredients with too high pH-values for optimizing yields require more adjustment using phosphate blends that bring high protein activation and adequate pH-value. Selecting the right ingredients earlier in the development cycle will ensure proper formulation and ingredient performance.

The key is to select the right ingredients for function earlier in the development cycle that deliver optimal yield and texture with adequate shelf life. Reliable performance and consistent quality.