Meat+Poultry - November 2022 - 60

INGREDIENT ISSUES
" Salts of lactic
acid, such as
potassium
lactate, are
long-trusted
tools for
increasing
moisture
retention in
meats. "
- ROB AMES
with phosphate, the effect included further
improved yield over product treated with
phosphate alone.
ALTERNATIVE OPTIONS
The new functional protein line from Kemin
includes a vegan format made with plant
proteins. It may be used in the matrix, or in the
case of breaded products, in the coating.
" Less oil is absorbed, which results in
increased moisture retention from not allowing
the oil in and the water out, " Cropp said. " It
also improves oil life, as less breading falls off
and there's less free fatty acids in the oil. This
leads to cost savings. "
Shaheed explained that moisture
management in vegan products is different
because of the protein structure. Real meat
is made up of fibrous muscle proteins, while
plant proteins are globular in structure.
" These proteins can produce significantly
different taste and texture and therefore
require a combination of mechanical
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60 MEAT+POULTRY | 11.22 | www.meatpoultry.com
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processing (extrusion, shearing, spinning) and
additional phosphate technologies to improve
the protein functionality and subsequently the
moisture enhancement properties, " Shaheed
said. " Our technology team is constantly
developing new phosphate blends that can
interact with the latest alternative proteins
in development in the plant-based space
to aid manufacturers in solving taste and
textural challenges. "
Succulence is important in plant-based
meats. According to a 2021 consumer survey
conducted on behalf of Beneo, 81% of
flexitarians find it very important that meat
alternatives are tender and easy to chew like
real meat and 74% say those alternatives should
be juicy.
Julia Thompson, culinologist, CuliNex,
Tukwila, Wash., said, " With plant-based
formulation, the objective is to create a
structure and system that will hold and retain
the moisture and keep it there through to the
cooking and preparation steps. "
http://www.hurson.com http://www.meatpoultry.com

Meat+Poultry - November 2022

Table of Contents for the Digital Edition of Meat+Poultry - November 2022

Meat+Poultry - November 2022 - Intro
Meat+Poultry - November 2022 - FCa
Meat+Poultry - November 2022 - FCb
Meat+Poultry - November 2022 - 1
Meat+Poultry - November 2022 - 2
Meat+Poultry - November 2022 - 3
Meat+Poultry - November 2022 - 4
Meat+Poultry - November 2022 - 5
Meat+Poultry - November 2022 - 6
Meat+Poultry - November 2022 - 7
Meat+Poultry - November 2022 - 8
Meat+Poultry - November 2022 - 9
Meat+Poultry - November 2022 - 10
Meat+Poultry - November 2022 - 11
Meat+Poultry - November 2022 - 12
Meat+Poultry - November 2022 - 13
Meat+Poultry - November 2022 - 14
Meat+Poultry - November 2022 - 15
Meat+Poultry - November 2022 - 16
Meat+Poultry - November 2022 - 17
Meat+Poultry - November 2022 - 18
Meat+Poultry - November 2022 - 19
Meat+Poultry - November 2022 - 20
Meat+Poultry - November 2022 - 21
Meat+Poultry - November 2022 - 22
Meat+Poultry - November 2022 - 23
Meat+Poultry - November 2022 - 24
Meat+Poultry - November 2022 - 25
Meat+Poultry - November 2022 - 26
Meat+Poultry - November 2022 - 27
Meat+Poultry - November 2022 - 28
Meat+Poultry - November 2022 - 29
Meat+Poultry - November 2022 - 30
Meat+Poultry - November 2022 - 31
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https://digital.meatpoultry.com/sosland/mp/meatpoultry-august-2022
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https://digital.meatpoultry.com/sosland/mp/2019_02_01
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http://digital.meatpoultry.com/sosland/mp/2018_12_01
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http://digital.meatpoultry.com/sosland/mp/2018_09_01
http://digital.meatpoultry.com/sosland/mp/2018_08_01
http://digital.meatpoultry.com/sosland/mp/2018_07_01
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http://digital.meatpoultry.com/sosland/mp/2018_04_01
http://digital.meatpoultry.com/sosland/mp/2018_03_01
https://www.nxtbook.com/sosland/mp/2018_02_01
https://www.nxtbook.com/sosland/mp/2018_01_01
https://www.nxtbook.com/sosland/mp/2017_12_01
https://www.nxtbook.com/sosland/mp/2017_11_01
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https://www.nxtbook.com/sosland/mp/2015_04_01
https://www.nxtbook.com/sosland/mp/2015_03_01
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