Deli sandwiches just aren’t complete without the savory, salty addition of cured meats; and backyard grilling is just smoke without a few juicy, chargrilled burgers sizzling on the grill.
Meat is the center of many celebratory meals and a market favorite for snack time.
Our MeatShure® encapsulated ingredients keep cured, case, and restructured meats fresher longer, enhance texture, and improve production processes so you can deliver better results and achieve more efficiency.
How We Serve the Meat market
Our MeatShure® line of products has solved numerous technical challenges in the meat processing industry. Specifically, our precision-released acidulants and salts are delivering consistent acid levels, accelerated production speeds, and reduced microbial growth to a broad range of processed meat manufacturers.
We offer both off-the-shelf and highly customized ingredient solutions for:
- Color retention in meat
- Consistent pH Control
- Improved texture
- Shelf-life extension
Our Meat Technologies
By encapsulating acidulants, Balchem creates efficiency for meat producers. MeatShure® has dramatically reduced production times for fermented sausages traditionally made using lactic acid starter cultures. Encapsulation now allows the acidulants to be time-released, achieving the same effects in a short period of time that previously required a lengthy fermentation process. The acid is protected through encapsulation, so you can control the process and deliver your sensitive active ingredients to the exact point you want them to work in the production process.