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Nitrite and nitrate: Great influences on colouring and shelf life»
When added to meat products, nitrite and nitrate play very important roles
in colouring meat, but they also significantly influence the shelf life of meat
products. In cooked products, where fast colouring is required, nitride plays an
important r...
01 Sep 2006
Palm oil is a healthy fat substitute»
Palm oil makes sausages and other meat products healthier, claim
researches in Malaysia. They believe that palm oil can substitute other
fats and make the final product more attractive to consumers.
01 Mar 2006
Antioxidants to restore chicken’s qualities»
Injecting antioxidants into chicken can have many beneficial effects.
They prevent oxidation, which occurs during processing, can prolong
shelf-life and improve taste.
01 Sep 2005
The magical effects of tea and rosemary»
Herbs and spices are an essential element to add flavour to processed
poultry products. However, the same active ingredients that enhance
taste can also have other benefits.
01 Jun 2005
Using soy proteins in poultry products»
Increasing shelf life and improving tenderness are among the
characteristics of soy proteins added to poultry products. What else
can soy do to add value to your products?
01 Jun 2005
The amazing, incredible, edible film»
Edible films and coatings are a handy tool in the poultry industry,
with uses ranging from protecting a product to pre-adding flavours.
Clearly, the right choice is critical.
01 Mar 2005
Phytogenic antioxidants in processed chicken products»
Consumer trends indicate an increasing demand for healthy food. This
desire is closely linked with the use of natural ingredients. A small
group of Malaysian researchers has compared the characteristics of
various herbs and in particular their antiox...
01 Mar 2005
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