The use of acidulants such as Citric Acid and Lactic Acid in meat processing is well known, as is the use of Salt (sodium chloride) to add flavor and preserve quality. The addition of these ingredients in their raw state, however, create their own challenges:
- pre-reactions with other ingredients
- degradation of meat proteins
- exudation of moisture and the extraction of soluble proteins
- premature lowering of meat pH
- rendering meats unsuitable for further processing and affecting texture
...through Maxx Microencapsulation.
Maxx Performance microencapsulation allows for the use of coated acidulants and
salt in cured meat. Which means direct acidification of meats in both high
temperature and low temperature cooked systems is now possible. Maxx time
released salt, acidulants, spice and seasoning blends:
Shield meat ingredients from pre-reactions
- Premature release and pre-reaction with other ingredients
- Premature lowering of pH
- Degradation of meat proteins
- Color degradation of myoglobin
- Exudation of moisture
- “Hot spots” of localized acids
- Denaturing of meat proteins
- Chewiness
- Flavor Loss
And deliver
- Consistent pH levels
- Reduced processing time
- Improved texture and quality
- Production flexibility
- Greater product consistency
- High level of microbial safety
- Slow-release, long-lasting flavors