Fresh meat products
Fresh meat products have not undergone a stage of microbiological stabilization like cooking or drying. Final products are stabilized with ingredients and additives for a short shelf life under refrigerated conditions. In addition, whole muscle is pumped for increased yield and drip loss control when cooked. Fresh meat products include whole muscles through minced meat. Talk to us for assistance on increasing shelf life, improving yields, appearance and stability together with taste through various combinations of ingredients and additives.
Ingredients and systems |
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Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product and its use, and (iii) any claims made about the customer's product, all comply with applicable laws and regulations.
A blend of starch, soy protein, alginates and phosphates that provide yield improvement, purge reduction and improved binding. It may be used as a soy concentrate replacement.