Challenge: Providing consistently fresh flavor
Typical applications: Fresh and cooked meats
Consumers base their initial meat and poultry purchases on color, but fresh and consistent flavor convinces them to buy the same meat products again. The biggest enemy to fresh and appealing flavor is oxidative rancidity (lipid oxidation), the cause of off-odors and off-flavors. Kemin’s natural plant extracts help delay lipid oxidation, protecting your product’s appeal by preserving its fresh aroma and flavor.
The Kemin team has the protein knowledge to determine the proper food ingredient solution to delay oxidation, considering:
- fat content
- ingredient interactions
- storage conditions
The team has the capability to conduct sensory acceptance testing in a specific meat matrix in our application kitchen in order to provide targeted solutions.
Learn how oxidation can affect your meat and poultry products, download our Meat and Poultry Oxidation Guide. This guide provides simple illustrations to explain the complex process of oxidation, how it affects the quality of meat and poultry, and how plant extracts delay that oxidation to lengthen shelf-life and help maintain consumer acceptance.