Meat industry is one of the sectors where Unicell fiber plays a key role.
Meat products, where fiber is used may be divided as follows:

Injection Brines:

  • Retained juiciness of the product
  • Enhanced texture
  • Limited appearing of gel pockets
  • Better muscle binding
  • Lower weight losses during heat treatment
  • Limited leakage when vacuum  packed
  • Constant quality

Cuttered Products:

  • Limited leakage in hot sausages
  • Fat substitute
  • Efficiency improvement
  • Better filling cohesion and stability
  • Enhanced casings' filling
  • Improved texture and bite
  • Constant quality
  • Reduced leakage when vacuum packed

In countries with substantial  market share of high-yield products, fibers are widely used, mostly to reinforce and stabilize effects of hydrocolloids usage, preventing losses and improving shelf look.

Meatballs & burgers

  • Limited losses during heat treatment
  • Improved freeze-thaw stability
  • Increased yield
  • Reduced shrinking during frying
  • Enhanced texture
  • Better firmness
  • Neutral taste and flavour
  • Constant quality
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