Citrus Fiber in Processed Meats
Citri-Fi® citrus fiber provides high water holding and emulsification properties which are key in creating high quality processed meats. For example, this clean label meat ingredient improves yields, reduces purge and increases juiciness in meat products.
Increasing Yields to Improve Processed Meats
Citri-Fi citrus fiber provides high water holding capacity. As a result, marinade injected poultry products hold onto more water, hence increasing yields. Also, this yield enhancement lends itself to juicy and succulent texture that consumers expect. And, this natural meat ingredient reduces purge which provides cost savings to the meat processors. Because of these functional benefits, Citri-Fi can extend or replace starches.
Cleaning Up Food Labels: Phosphate Replacement in Meats
Because Citri-Fi citrus fiber holds onto significant amounts of water, this clean label meat ingredient can be used to replace phosphates. For instance, Citri-Fi can be used with other water holding ingredients such as carrageenan and/or natives starches to replace phosphates in poultry products. As a result, these combinations not only replace phosphates but also improve meat food labeling. For instance, Citri-Fi’s labeling options within meat and poultry include citrus flour or dried citrus pulp.
Another popular way to remove phosphates is to use Citri-Fi citrus fiber in conjunction with sodium carbonate in meat products. Being that sodium carbonate relaxes the animal muscle, Citri-Fi binds more water. As result, this combination is a solution for improving yields in meats and enhancing juicy texture.
Citri-Fi citrus fiber provides the following benefits in processed meats such as emulsified meats, ground meat, injected whole muscle, kebabs, gyros, meat and poultry products and meat fillings.
- Increased yields
- Improved texture
- Moisture retention
- Phosphate replacement or reduction
- Reduced oil separation
- Reduced purge
- Stabilization
- Succulence
| Food Application | Citri-Fi Product | Target Benefits | Recommended Usage Level |
|---|---|---|---|
| Emulsified | 100FG, 200FG | • Improved Texture • Increased Yields | 0.25% - 0.50% |
| Emulsified | TX | • Meat Extension | 1.00% - 4.00% |
| Ground | 100, 100FG, 200FG | • Moisture Retention • Increased Yields • Reduced Purge | 0.25% - 0.75% |
| Ground | TX | • Meat Extension | 1.00% - 4.00% |
| Injected Whole Muscle | 100M40 | • Increased Yields • Phosphate Reduction • Reduced Purge | 0.25% - 0.50% |
| Kebab/Gyros | 100, 100FG | • Increased Yields • Phosphate Reduction • Reduced Purge | 0.25% - 1.00% |
| Kebab/Gyros | TX | • Meat Extension | 1.00% - 4.00% |
| Meat Fillings | 200, 200FG | • Increased Yields • Reduced Oil Separation • Stabilization | 0.25% - 1.00% |
| Meat Fillings | TX | • Meat Extension | 1.00% - 4.00% |
