When consumers bite into meat and poultry they expect it to be juicy and flavorful. One of the largest hurdles meat manufacturers face is ensuring the quality attributes of their products can withstand abusive cooking techniques within food service settings or at home. Moisture retention and yield enhancement of proteins are essential to offering high quality products, leading to the brand’s success. Historically, meat processors have used phosphates to help improve the textural and quality parameters of proteins, but as consumers continue to demand clean-label ingredients, finding a solution that meets these requirements is a must. That’s where Kemin comes in. The newest addition to the Kemin portfolio of products is Proteus®, a line of functional proteins. This line of ingredients provides meat and poultry manufacturers a clean-label, yield enhancement solution.
Muscle proteins in meat and poultry are large, highly structured molecules that prevent them from interacting with water or other proteins. Our patented, muscle and water technology, expands the protein structure to expose natural water or protein binding sites that were previously hidden. This allows your meat and poultry products to retain moisture with label-friendly ingredients as an alternative or in addition to using high levels of salt or chemical additives such as phosphates.
Proteus can provide:
Not only can Kemin help you achieve your moisture retention and yield enhancement goals in meat and poultry, but we can also help keep your meat color and flavor fresher, longer, while protecting it from oxidation and pathogens. Learn more about our oxidation control and food safety ingredients.
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Regulatory compliance varies by region. Consult with your regulatory representative for specific applications and labeling.