Meat stabilisers designed to help cut production costs

The Denmark based company said its Grindsted Meatline Stabiliser Systems give cooked, emulsified, ground and restructured meats a “satisfying flavour and texture and good slice-ability”.​

It also helps to turn meat trimmings into “high-value”​ whole muscle medallions, and ground meat can be turned into burgers or nuggets.

Jesper Kampp, meat group manager, said: “Meat is probably the most expensive raw material used in food.​

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“Grindsted Meatline compensates for texture when cheaper raw materials are used.”​

The idea behind the range is to help customers optimise recipes and processes and add extra value to products by utilising Danisco’s ingredients.

It is part of what Danisco describes as “a comprehensive programme of cost-cutting solutions designed to beat the recession”​.

Kampp told FoodNavigator.com that Danisco already offers a range of ingredients solutions under the Grindsted Meatline brand.

However he added: “There are some new ones that have been developed as new ways to cut costs. ​

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“The stabiliser systems are for use in cooked meat (such as ham) and emulsified meat (such as Franfurters) to optimise texture and juiciness and minimise costs.” ​

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Texture and water bind​

Texture and water binding are crucial in all meat products and achieving the right structure is a challenge for food manufacturers. For example, when slicing meat, if it is too brittle it will break.

Kampp said the main benefit of Meatline is that the customer gets a better yield because there is better water binding. This means they can reduce cooking loss while preparing the product.

There is also a benefit to consumer appeal because the stabilisers can help reduce the amount of water that meat expels during its shelf life.

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He added: “The consumer is more demanding when it comes to shelf life now. They really want the meat to stay fresh and appealing.” ​

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One example of the stabiliser products is Meatline 3451, which Kampp said can be used for emulsifying meat products where you can also reduce fat content.

He added: “In that way you also cut down on costs but still have the same texture and yield and the same eating qualities.”​

Cost cutting package​

Alongside the Meatline, Danisco is also highlighting some previously launched products for meat that also have cost saving potential.

Its Guardian Rosemary and Green Tea Extracts are natural antimicrobials for shelf-life extension and waste reduction.

And Danisco said it is also experiencing growing demand for Texel NatuRed, a range of meat cultures that are a natural alternative to nitrite salts in cured cooked meats and sausages, offering a clean label.