Meat
Using carrageenans is meat industry: Carragenans – semi-refined as well as refined are widely used in meat industry.
The dosages are between 0.1% -0.5% and give excellent results in the end product:
- Improve product quality by improving texture, cutting and bite
- Improve water binding in production and storing
- Increase yield by binding more brine
- Stabilise water-fat-protein emulsion preventing separation of the fractions which in effect gives a more homogenous, better cut
- Carrageenans disperse well in water without increasing density which makes injecting easier – low density is retained until heat treatment
- Improve freeze and thaw stability
Owing to good synergy with gums, carrageenans are often used in following applications:
- Pork and poultry smoked products
- Pork, beef and poultry sausages
- Luncheon meat and other block products
- Frankfurters
- Hamburgers, cutlets and other minced products