Encapsulated Starter Culture Replacement.
The traditional process of making semi-dry sausages uses fermentation to deliver a unique flavor, texture and appearance. Maybe more importantly, this process also provides ambient stability for ready to eat meat.
Fermentation requires a microorganism starter culture, sugar, and plenty of time to lower the meat pH. The starter culture consumes the available sugar over many hours, producing acid as a byproduct. This process can often take 8+ hours.
Imagine what removing your fermentation step and removing the sugar from your meat snack will enable you to do!
Features and Benefits.
With MeatShure® encapsulation technology, the desired pH is achieved without the need of the lengthy fermentation step, starter culture, or added sugar.
MeatShure® prevents
“Fatting-out” by protecting proteins from denaturation caused by raw acids
Purge, occurring when a raw acid is added to raw meat
The need for fermentable sugar
MeatShure® promotes
Increased production capacity
No timely fermentation step required
Process flexibility
MeatShure® provides
Flavor customization with various acid options
Consistent & reliable control of flavor profile
Improve production
Increased capacity
More flexibility in hold times
Maintain higher quality texture in cooked meat
Reduce Processing TIme
Eliminate starter culture and bulking agents
Eliminate fermentation stage
Eliminate fermentable sugar
Precise dose-response control of pH
Provide a hurdle to unwanted microbial growth by lowering the pH
