Meat Industry

Ground Meats

Meat Systems Categories

3 Core Groups

  • Ground and Formed Meat Products
  • Cooked Sausages - Emulsified Meat Products
  • Whole Muscle Meat Products

Ground and formed meat products

Capabilities

Meat block cost reduction
1. Beef patty
2. Formed chicken breast
3. Pepperoni
4. Textured concentrates

Greater formulation flexibility

Improved nutritional profile
1. Beef patty
2. Pepperoni

Stabilize high fat meat sources

Increase cook / freeze yields

Improve forming properties

Categories

1. Formed ground meat products
Beef, pork, turkey, chicken nuggets, balls, patties, chicken breast

2. Mince meats
Meat pie, taco meat, pizza toppings, sauce meats

3. Coarse ground sausage products
Fermented – salami, pepperoni, chorizo
Non-fermented – cotta salami, coarse franks

4. Shredded meats
Corned beef, canned luncheon

Gateway Products - Proteins for Emulsified Meat Systems include:

HT Binder C

Heat treated wheat binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

ISP Dragon Cloud

Isolated Soy Protein

  • Good fat emulsification
  • Good water holding
  • Good gel texture on cooking
  • Reduces fat out and
  • Improves cook yield

Summer Bind (Gluten Free)

Heat treated white sorghum binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 65°C

ISP 928C

Isolated Soy Protein – low viscosity

  • Very high fat emulsification
  • Reduces fat out
  • Improves cook yield
  • Small % added with other protein to enhance fat emulsification
  • Especially good for Skin emulsion / Rind emulsions / Fat emulsions

Bindaze Fine (Gluten Free)

Heat treated white maize binder that has:

  • Heat treated for low moisture, low micro
  • Heat treated for colour stability in premixes
  • Premix carrier
  • Water binding and fat binding
  • Improves cook yield
  • High water binding on cooking
  • Starch gel temperature of 72°C

FSP 50

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out and
  • Improves cook yield

FSP 70

Functional Soy Protein

  • Good fat emulsification
  • Good water holding
  • Softer gel texture on cooking
  • Reduces fat out and
  • Improves cook yield

Vital Wheat Gluten

Wheat Protein

  • Stabilizes fat
  • Reduces fat out
  • Reduces collagen/gelatine pockets
  • Lower viscosity but good cooking gel and stability
  • Improves cook yield
  • Boosts protein

Fibre Bind S

Soy Fibre

  • Very high water holding – 10X
  • Binds fat
  • Soft texture with high level use >3%
  • Improves cook yield
  • Helps to prevent purge

EWP 90

Enhanced Wheat Protein that has:

  • Excellent synergy with meat and collagen proteins
  • High fat emulsification capacity
  • Stabilizes fat and reduces fat out
  • Reduces collagen/gelatine pockets
  • Good viscosity for forming and good cooking gel and stability
  • Improves cook yield

Defatted Soy Flour

Heat Treated Defatted Soy Flour

  • Lower water holding
  • Some fat emulsification
  • Low Cost Protein
  • Softer texture on cooking

Vegebind P (GF)

Heat Treated Yellow Pea Flour

  • Good fat emulsification
  • Firm gel texture on cooking
  • Reduced fat out
  • Improves cook yeild