Products that improve the appearance and taste of meat products
VEDEQSA develops and produces microencapsulated citric acid to improve the appearance and taste of meat products.
Properties of MIRCAP® products
- Controlled pH dropping during fermentation of ready-to-meat meat. Consecuent achieving a progressive acidification.
- Avoides undesired chemical reactions with meat matrix, such as protein denaturation, in comparison with the use of non-encapsulated acids.
- Minimization of watter loss.
- Not required use of starter cultures.
Benefits for your products
- Greater processing consistency and efficency.
- Reduction of production time compared with the fermentation procedd based on starter cultures.
- Disappearance of non-desired bacteria growth.
- Distinctive acidic taste of fermented meat products is gained.
If you wish to learn how to improve taste and appearance of your meat products please contact us and we will help you achieve your goals.
