In their raw state, the addition of acidulants and sodium chloride results in pre-reactions with other ingredients, degradation of meat proteins, exudation of moisture, the extraction of soluble proteins, as well as the premature lowering of meat pH. All of which render meats unsuitable for further processing.
...through Maxx Microencapsulation.
Maxx Performance microencapsulation protects meats from premature reactions
through the time-release of ingredients such as salt, acidulants and
antioxidants. These Controlled Release Delivery Systems allow manufacturers to:
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
- Premature gelation
Deliver higher quality product
- Consistent pH levels
- Reduced processing time
- Improved texture
- Production flexibility
- Greater product consistency
- High level of microbial safety
- Slow release antioxidants to maintain antioxidant activity over time