If you are dealing with emulsified, fresh, IQF, or cooked meat products regularly,
then you are no stranger to every individual cut’s inconsistencies.
It often gets difficult to replicate the flavour profile and experience of meat in production and for your consumers. Some cuts need binding to prevent fat from clumping together, whereas, in some, it aids protein extraction. Protein extraction helps enhance the mouthfeel, makes the product way more sliceable, and makes your meat look delectable like never before.
Looking for a way to optimise performance and enhance the experience of your
meat products? Look no further — The Missing Ingredient provides optimised
performance to your product. Suitable for injection as well as tumbling, this is a
robust series of carrageenan blends for brines and emulsions.