MeatShure® Acidulants
Transform your production process with MeatShure® Acidulants, designed to enhance efficiency and quality in your shelf-stable meat products.
Benefits.
Improve production capacity
Eliminate the fermentation process from your production of snack sticks, summer sausages and other shelf stable meat products
Formulate without the added sugar
MeatShure® Acidulants replace starter cultures and the sugar source needed to fuel them allowing for no added sugar products
Deliver consistent pH
MeatShure® Acidulants allow you to deliver consistent pH to your product without damaging the meat block
Dial in the flavor
With various acids available, you can deliver the flavor profile you desire. Acids include:
Lactic Acid
Citric Acid
Glucono-Delta-Lactone (GdL)
Imagine how MeatShure® Acidulants can revolutionize your shelf stable meat products!
Fermentation (Traditional Process)
Traditional semi-dry sausages (summer sausage, meat snack sticks etc.) use fermentation to deliver the flavor, texture, appearance, and shelf-stability desired. Fermentation occurs when a bacterial starter culture (microorganism) convert sugar to lactic acid lowering the pH to deliver the desired attributes. The final pH of the semi-dry sausage is determined by available sugar and fermentation time, easily 8+ hours.
Direct Acidification
Adding MeatShure® encapsulated acids directly into the raw meat batter (Direct Acidification) mimics pH reduction of fermentation, without the time required for fermentation.
