Meat binder may increase yield hold in juices
January 15, 2010
by Jeff Gelski
ATLANTA — LuraLean M, a new zero-calorie natural meat binder, is tasteless, odorless and colorless and has been shown to work in a variety of meats, including sliced meat, ground meat, poultry, sausage, beef and pork, according to AHD International, Atlanta.
“With this specially designed LuraLean M grade for meat, manufacturers can produce all sorts of meat products with special qualities,” said John Alkire, president of AHD International. “The heat stable gel will give sliced meat an increased yield. Packaged meat will have less drip and cookout. Cooked meats will hold their juices, making them more flavorful even when going from the freezer to the table.”
LuraLean M joins the LuraLean line. Featuring a plant fiber from Japan, LuraLean absorbs up to 200 times its weight in water, which helps meat hold juice better and increases yield. When used in meat analogs, LuraLean also has been shown to work as a fat replacer.