Economical preparation of fresh meat
Hightened yield
Different combinations of functional ingredients are needed depending on the type of meat, required yield or injection quantity, technology used and requirements of the final products:
- Meatstab products are ideal for fresh and prepacked meat preparations because of the very low drip and cooking loss
- Stabipro products are because of their low dosage ideal for especially economical meat preparations
- Stabicon products are used for products sold cooked or pre-cooked
Production benefits
- higher yield
- low drip loss
- improved colour maintenance
- tender and juicy products
- standardised product quality
- shortened cooking process
- cost-effective production
Shelf life extension
In addition to taste and appearance, the essential quality features include guaranteed freshness and a safe shelf life for high quality meat products. Using modern preserving agents along with processing perfect raw materials and good hygiene practices are essential for manufacturing premium, safe and non-perishable food.
Natural decomposition processes quickly give rise to negative sensory impressions and deviations in flavour, odour and colour. Microbial decomposition processes play a significant role in the sensory changes. Agents that preserve freshness have a direct impact on microorganisms, inhibiting their growth.
Please ask your WIBERG distributor for more information about our products.
