Meat + Poultry - April 2009 - 66

INGREDIENTS

What's also driving phosphate and
marinade trends is demand for good ﬂavor
and added value. (Photo courtesy of Advanced
Food Systems Inc.)

systems with reduced sodium and with
or without phosphates.
SeasonRite Marinades can be applied
to beef, chicken and pork. They can be
used in fully cooked and frozen/refrigerated, microwavable products, raw refrigerated and ground products. Different
versions of the product are available for
tumbling, SRMI or static soaking.
Some of the ﬂavor proﬁles include:
Chili Lime Garlic, Caribbean, Buffalo,
Hoisin, Kim Chi, Hickory Grill, Mesquite, Memphis BBQ, Whiskey Smoke,
Mediterranean, Wine Herb, New Orleans, Santa Fe, Madras, Mojo and
many others.
"These ﬂavored marinades are an
excellent choice to enhance ﬂavor, increase cook yield, improve appearance
and value or add a new creative item to
an existing product line," according to
the company. "They are bold enough to
be used alone or for complementing a
sauce or glaze. All SeasonRite Marinades
are dry bases and can be customized
to meet customer needs."
AFS has focused on developing specialty marinade systems to maximize yield
and meat and poultry product quality for
more than 25 years. While most processors use its Actobind systems in conjunction with phosphates, many Actobind
products can provide excellent yield and
texture with low to no levels of sodium
phosphates, the company adds.
Sodium phosphate's costs have increased more than 95 percent in the last
10 months, the company continues. By
eliminating or reducing phosphate in
formulations, its Actobind line of products provide signiﬁcant cost savings by
increasing cook yields while still maintaining quality. Advantages also include
cleaner labels, enhanced texture and
ﬂavor release, the company adds.
Actobind products are available for a
variety of products, processing methods
and ﬁnished-product types from raw,
marinated to fully-cooked and retorted
products. They can also meet special66

MEAT&POULTRY

April 2009

Emerging customer and consumer trends
will continue to fuel product development for
ingredient suppliers.
ized requirements such as all-natural
and allergen-free.

Value-added functionality
The primary focus for World Technology Ingredients Inc.'s phosphates have
been value-added functionality, says
Robert Brooks, technical specialist, WTI,
Jefferson, Ga. "As the downturn in the
economy tightens margins, processors
are asking more from their ingredient
investment," he says.
"The paradigm is shifting from lower-cost commodity ingredients to value-added products that provide greater
improvement in product characteristics
related to company proﬁtability," he
adds. "Companies are beginning to ﬁnd
it is sometimes better to spend more
per pound for a specialty phosphate to
enable gains in marinade retention and
yield beyond the capabilities of commodity phosphates."

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WTI's MYOSOL brand phosphates
are patented, highly-soluble, liquid potassium phosphate solutions that enhance the functionality of marinades
and meat systems, Brooks says. The
product is readily soluble in cold water
and instantly reactive in marinades and
meats as its functionality is not dependent upon enzymatic breakdown.
The use of MYOSOL results in increased marinade retention, reduced
muscle viscosity, increased slicing
yields, improved tenderness in un-aged
meats and poultry and it aids in color
retention.
"As an added bonus, MYOSOL
products are sodium-free, providing
an opportunity to comply with 'heart
healthy' labeling initiatives, Brooks
concludes.
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e-mail at: meatpoultry@sosland.com.

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Meat + Poultry - April 2009

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