Processed meat, poultry, and fish are susceptible to oxidation of their fats, leading to the loss of color, taste, and quality. Vitablend antioxidants can stabilize the color-loss in processed meats, as well as retain its fresh taste using natural or traditional systems. Antioxidant solutions, available in dry-, liquid-, as well as oil- and water-soluble formats, enabling all meat processes to provide antioxidant protection and deliver great taste and shelf-life to your meat products.
Meat, Fish & Poultry Solutions Highlights
Tasty burgers that last longer
Ground meat is highly prone to oxidation, impacting its taste, freshness, and shelf-life. Natural systems, such as Rosemary or Tocopherol from Vitablend improve flavor stability and retain the meat‘s pink color, without negatively impacting taste. Rosemary and Tocopherol systems are high-temperature resistant, as well as being available in oil- or water-soluble formats.
Natural protection with Vitamin C and E
Combining Vitamin C ascorbates and Vitamin E Tocopherols provides a dual antioxidant synergy system of both oxygen scavenger and radical scavenger, retaining taste and color in the curing process. These synergistic systems can also help in the curing process. Citric acid can be included as a sequestrant for high iron.
Novel fortified, low-fat meat products
Whatever your fortification goal is, we can help: Phytosterols to combat cholesterol? Added Amino acids for the elderly? PUFAs, such as Omega 3 and Vitamins, like Vitamin D3, to enrich especially low-fat meat or poultry products? Elevate Omega 3 levels in farmed-fish low-fat fish produce? Talk to us!