Today’s dollar-strained consumers crave the global flavors previously enjoyed when dining out. Meat and poultry processors have the opportunity to provide them with convenient, safe, affordable and delicious products that transport them one night to Southeast Asia and the next to the Middle East. Kemin Food Technologies is available to support such value-added meat and poultry offerings.
This video enhanced e-book outlines the three most common formulation methods to improve yields and eliminate costly lean tissue giveaway in meat processing applications:
Method 1 - Testing
Method 2 - Pre-Blending
Method 3 - Inline Fat/Lean Analysis
Compare methods, equipment layout and costs associated with each method. Watch video of different equipment solutions.
