California-based company adds equipment, resources and production space to accommodate production of USDA-certified meat and poultry-based products, such as soups, food bases and seasonings.
Animal fat includes subcutaneous, intermuscular, and intramuscular (marbling) adipose tissues (Rhee et al., 2000), containing mostly triglycerides (neutral lipids) and a small amount of phospholipids (polar lipids).
Half the benefit of pre-marinated meat is consumers know what they are going to get: embedded taste and convenience. Processors are utilizing new technologies with injections and marinades, so everything tastes the same but with less sodium and sugar, and fewer food-safety concerns.
Sausage benefits today as a platform for consumers’ desire for more protein, indulgence in moderation and strong flavors. It’s also seeing growth from an unlikely source — the clean-label, health crowd.