Meats & Seafood Science

Well-equipped meat laboratories are available at the innovation sites: Brabrand, Denmark, Kansas, USA and Niebüll, Germany.

Together with our advanced support functions, primarily physical food science, the meat laboratories continuously try to understand how ingredients function and interact. We consider this understanding an important tool for securing that Danisco also in the future develops the best ingredients to be applied in our customers' products.

Facilities

Danisco's meat, poultry and seafood facilities include

• an extensive range of ingredients for meat, poultry and seafood products
• meat pilot plant
• technical support
• physical food science
• special analysis
• analytical equipment
• sensory analysis
• quality assurance
• modern library with on-line search facilities and help to take out patents

Our analytical equipment includes

• Advanced microscopy
• Particle size
• Rheology
• Stevens texture analyser
• GC headspace
• HPLC
• Minolta

Technical publications:

We can provide handouts, technical memorandums and technical papers on meat, poultry and seafood

• HO 5000- 3e Tender meats stand the test of time
• HO 5001- 1e Alginate gives generous burgers
• HO 5002- 1e Salami gets a life - Natamax™ Meat Gel
• HO 5003- 1e Double action keeps cooked meats safe - GUARDIAN™ NR 250
• TM 5004- 2e The water-binding ability of carrageenan in whole meat muscles
• TM 5005- 3e GRINDSTED® Carrageenan for poultry products
• TM 2003- 2e Model system for product screening in reformed meat
• TM 5006- 2e Emulsifiers for the meat industry 
• TM I – 3e      GRINDSTED® ACETEM Acetic Acid Esters of Mono and Diglycerides for the lubrication, release and coating of foodstuffs
• TM 5007- 1e The use of Nisaplin® Natural Antimicrobial as a preservative in vacuum-packed, sliced and whole continental sausages
• TM 5009- 1e Introduction to Natamax™ Meat Gel – a new antifungal surface treatment for dried fermented sausages
• TM 5008- 1e Danisco Natamax™ preservative products for fermented sausages
• TM 5002- 2e Warm water shrimp and mussel processing with focus on brine treatment
• TP 5002 - 1e HOLDBAC™ Listeria – food safety goes live in meat and fish products
• TP 5001 - 1e Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage
• TP 5003 - 2e Efficacy of the nisin/rosemary extract system, GUARDIAN™ NR 250, against Listeria
• TP 5000 - 1e Combined effect of nisin and moderate heat on destruction of Listeria monocytogenes in cold-pack lobster meat