New stabilizer systems cut costs in meat
April 30, 2009
by MEAT&POULTRY Staff
COPENHAGEN, DENMARK — New Grindsted Meatline stabilizer systems may reduce raw material costs by improving yield and minimizing cooking loss in cooked, emulsified, ground and restructured meats, according to Danisco, Copenhagen.
The systems, for example, may help turn meat trimmings into whole muscle medallions and ground meat into burgers or nuggets.
"Meat is probably the most expensive raw material used in food," said Jesper Kemp, meat group manager. "Grindsted Meatline compensates for texture when cheaper raw materials are used.