Most Americans (89 percent) agree it is important to eat enough protein in their diet, and that protein can be part of a heart healthy diet (86 percent), reports Washington, D.C.-based International Food Information Council Foundation (IFIC)’s Food and Health Survey 2015.
Gums, binders and other emulsifiers have been investigated for years for their ability to bind pieces of meat, hold moisture, extend product and stabilize product for whatever particular performance interest desired.
You don’t have to be a meat scientist to know that in order to achieve a great cut of meat you must start with a great piece of meat. But having a great piece of meat doesn’t lead to a great cut without care.
Meat and poultry companies are using new technologies in their process-control systems to improve food safety, reduce costs, decrease energy use, lessen environmental impact and advance other areas, which provide multiple benefits to these companies.