Freshness Matters in Meat, Poultry and Fish
Consumers base their initial meat and poultry purchases on colour, but fresh and consistent flavour convinces them to buy the same meat products again. The biggest enemy to fresh and appealing flavour is oxidative rancidity (lipid oxidation), the cause for off-odours and off-flavours. Kemin’s natural plant extracts help delay lipid oxidation, protecting your product’s appeal by preserving its fresh aroma and flavour.
Challenge: Providing consistently fresh flavour
Typical applications: Fresh and cooked meats
The Kemin team has the protein knowledge to determine the proper food ingredient solution to delay oxidation, considering:
- fat content
- ingredient interaction
- storage conditions
Our team has the competence to conduct sensory acceptance testing in a specific meat matrix in our application kitchen, in order to provide targeted solutions.
Click here to discover how Kemin Customer Laboratory Services can help you.