Meat & Fish

Processed meat

Meat products account for an important part of an average household budget and naturally, consumers are price conscious and ask for “value for money” when shopping meat products. This challenges meat processors to make the optimal product quality while stretching their raw materials and reducing waste in pursuit of cost optimisation.
KMC offers a broad portfolio of solutions for efficient water binding and fat reduction in various processed meat products – from burgers and chicken nuggets to ham and sausages.

Efficient water-binding

So how do you ensure a high quality of your processed meat products? Water-binding is part of the answer. A good water binding must prevent loss of juice from the meat product before, during and after cooking. This will result in an appealing and juicy product.

Both potato fibres and potato starch are highly efficient water-binders, which allows you to improve the appearance and eating experience of your products and at the same time reduce the overall cost-in-use.

Potato starch is the optimal water-binding agent for processed meat products. Potato starch has a lower gelatinisation temperature compared to other starch types such as tapioca, corn and waxy maize. This gives potato starch an advantage as the starch granules will start absorbing the meat juice at the temperature where the meat proteins start to denaturise.

Learn more about KMC Superior Potato Starch

Hot processing and stability

Pasteurized emulsified products, such as sausages and pâtés, are usually cooked to a temperature of 72-75°C (160-170°F). At this temperature, KMC Superior Potato Starch is fully gelatinised and has a much higher water binding capacity than other starch types. It is therefore a much more cost-effective solution.

For products, like sterilised/retorted emulsified products, that are prepared at much higher temperatures, it is important to use a modified starch that can resist the high temperatures. Here we recommend X-Amylo or X-Amylacetate.

When making ham or similar cooked meat products, a brine is added to the meat either by injection or by tumbling. The viscosity of the brine is efficiently adjusted and drip loss is reduced with one of the solutions from our broad range of cook-up and cold-swelling starches.

Avoiding weight loss during storage and cooking

After manufacturing, a chilled or frozen processed meat product starts its journey to the consumer’s table. The consumer experience starts when opening up the package. To make it a good experience, the meat product must look just as appealing as when leaving the manufacturer. The manufacturer must rely on the water binding ingredients used in the recipe to minimalize water loss during storage and after thawing.

The next challenge is the preparation of the meat product at home. The consumer will expect the product to keep the shape during frying. Cooking loss will influence the perceived product quality as well as the taste of the product.

Control viscosity in cold processing

In minced meat applications like hamburgers and sausage batters, a cold swelling starch from the ColdSwell range will bind water and keep the product in shape before and during cooking.

A world of possibilities

Of course, the best potato-based solution for you depend on what type of meat product, you produce, and on various process parameters. KMC offer a wide range of native and modified starches as well as potato fibres suitable for meat products.
Potato-based ingredients are non-GMO, non-allergenic and have neutral taste and colour. Halal and kosher certificates are available upon request.
Talk to us and find out whether Superior Potato Starch or one of our modified starches are the best solution for your product and process.

 

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