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Article: "Meating" flavor and succulence: phosphates and salts, along with binders and extenders such as whey protein concentrate, soy-based products and gums, are used for the purpose of moisture retention.(ingredient challenges)
- Article from:
- Prepared Foods
- Article date:
- October 1, 2005
- Author:
CopyrightCOPYRIGHT 2005 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Moisture retention is critical to the quality of meat products for purposes other than just yield for cost savings. Moisture retention improves the eating quality at the consumer level. Mouths do not water over a dried roast beef or luncheon meats in which water has separated out in the package.
Consumers rarely have the time or ability to cook or reheat processed meats in a manner that will produce the optimal sensory experience; freezer burn, vacuum packaging and microwaves complicate matters. Even inexperienced chefs have a hard time getting meats to taste the way they should. "In the foodservice world, meat products are [regularly] abused," says Tom Katen, a ...