Meat+Poultry - November 2020 - 39

ingredients in a formulation, impacting the
finished product. Honey varies in color, flavor
and even consistency, based on the flower
from which worker bees extract nectar that
eventually becomes honey. The colors of honey
form a continuous range from water white
to dark amber. Light-colored honey typically
has a mild flavor, while a darker color is more
intense. This can be used to provide signature
color and flavor to meat and poultry products.
Honey is also about as clean label as an
ingredient gets. But if clean label is not a
priority, modified starches are an option, with
or without phosphates. They bind moisture,
provide heat and shear stability, extend shelf life
and improve freeze/thaw stability and texture.
Like carrageenan, other gums may be used
to immobilize water. Gums react with the
polar part of protein, forming hydrogen bonds
with free water and creating a gel. Xanthan
gum, for example, is a hydrocolloid produced
through bacterial fermentation. It binds water
and emulsifies fully cooked meats, while also
stabilizing color and flavor.

Most moisture-enhancing ingredients are
multi-functional, which is why it's not a onesize-fits-all product development platform.
Knowing your end-product goals is critical for
success. When adding any type of water binder
to meat and poultry, it is best to start at a lowuse level and then slowly increase addition, as
needed, to the maximum allowed. If levels are
too high in a product, it may develop a soft,
gummy texture or even a slimy surface. This
is highly undesirable in packaged convenience
meats, even more so than being wet.

Fully cooked, heat-andeat, individually wrapped
sandwiches often come
frozen and are then
thawed by foodservice
operators on an as-needed
basis. Water-binding
ingredients assist with
preventing freezer burn
and moisture migration.

® Your Clean-label

X-TRATOS

Freshness Solution.

Replace multiple existing food additives with a
single alternative that is made from dried potatoes
with no added ingredients. X-TRATOS® provides
multi-functional benefits for beef, poultry and pork
applications.
* NON-GMO, GLUTEN FREE
* REDUCES OXIDATION
* INCREASES YIELDS
* STRONG WATER BINDING FUNCTIONALITY
* REPLACE CHEMICAL DERIVED ANTIOXIDANTS

For more information or a sample
of X-TRATOS®, call (208) 785-8727

www.meatpoultry.com | 11.20 | MEAT+ POULTRY

39



Meat+Poultry - November 2020

Table of Contents for the Digital Edition of Meat+Poultry - November 2020

Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 1
Meat+Poultry - November 2020 - 2
Meat+Poultry - November 2020 - 3
Meat+Poultry - November 2020 - 4
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Meat+Poultry - November 2020 - VDG1
Meat+Poultry - November 2020 - VDG2
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http://digital.meatpoultry.com/sosland/mp/2020_11_01
http://digital.meatpoultry.com/sosland/mp/2020_10_01
http://digital.meatpoultry.com/sosland/mp/2020_09_01
http://digital.meatpoultry.com/sosland/mp/2020_08_01
http://digital.meatpoultry.com/sosland/mp/2020_07_01
http://digital.meatpoultry.com/sosland/mp/2020_06_01
http://digital.meatpoultry.com/sosland/mp/2020_05_01
http://digital.meatpoultry.com/sosland/mp/2020_04_01
http://digital.meatpoultry.com/sosland/mp/2020_03_01
http://digital.meatpoultry.com/sosland/mp/2020_02_01
http://digital.meatpoultry.com/sosland/mp/2020_01_01
http://digital.meatpoultry.com/sosland/mp/2019_12_01
http://digital.meatpoultry.com/sosland/mp/2019_11_01
http://digital.meatpoultry.com/sosland/mp/2019_10_01
http://digital.meatpoultry.com/sosland/mp/2019_09_01
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