Danisco's meat team offers solid competencies within a lot of meat areas worldwide
- cooked meat
- dry and semi-dried cured meat
- emulsified products
- fish & seafood
- fresh meat muscle
- ground/restructured fresh and cooked meat
- poultry products
- ready meals
- retorted products
- vegetarian products and meat logs
- whole carcasses
Application expertise
Danisco has an extensive meat toolbox covering
- handouts
- TP - technical paper
- TM - technical memorandum
- PD - product description
- PowerPoint presentations
- standard recipes
- application data sheets
The toolbox enables our customers to obtain more knowledge about Danisco’s raw materials and ingredients. It provides our customers with an understanding of how to use Danisco ingredients.
Technical development and know-how
Due to the wide range of Danisco ingredients and the perfectly equipped meat laboratories, products can be developed exactly to meet our customers' expectations. Furthermore, it enables us to:
- choose the optimal ingredients and to fit a specific formulation and process
- design formulations
- help in troubleshooting
- suggest alternative processes and process parameters
In the global meat, poultry and seafood areas we can offer technology and ingredients for the benefit of
- cost savings
- cooked yield improvement
- syneresis decrease during shelf life
- juiciness improvement
- consistency improvement
- texture improvement
- better homogeneity of brines
- facilitated manufacture of low-fat, low-salt and Phosphate-free products
- safety improvement
- colour development and stability
- delay of oxidative rancidity
- shelf life extension
- flavour development
- decrease of syneresis during shelf life
- emulsion stabilisation
- mouthfeeling improvement
- spreadability improvement
- fat reduction
Pilot plant equipment
- Vacuum cooking cutter
- Cooking chamber
- Injector
- Tenderizer
- Vacuum tumbler
- Stuffing machine
- Ripening chambers
- Blender
- Autoclave
- Stephan cutter
- Kitchen aid
- Water bath
Analysis
Danisco's physical food science and chemical department can perform analyses for the meat industry:
- chemical analysis, including protein, fat, dry matter determination, oxidation, Hexanal, TBARS determination on Oxipres and GC headspace and aroma components on HPLC
- physical analysis, including texture analysis, pH, aw value, viscosity measurements and colour measurements
- physicochemical analysis, rheology, DCS, sensory analysis
- microbiological analysis
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