Meat + Poultry - March 2009 - 65

YIELD CONSCIOUS

Actobind partially or completely replaces
sodium phosphate, is all-natural and allergenfree. Actobind ingredient systems can
increase yield and reduce cost in meat and
poultry products. (Photo courtesy of Advanced
Food Systems)

he says. "Also, look to suppliers for
technical assistance in reformulation
help. The chances are their other customers are facing the same issues with
shelf life that you are."
BindMax produces several new ingredients specifically designed to improve cook yield in processed meat
and poultry without using sodium
phosphate or allergens like milk and
soy. Its PSS2 phosphate replacer is a
fermented blend of native non-GMO
potato starch, cane sugar and spice.
"For customers that do not want
starch on the label, we have BindMax
SS, which is a fermented blend of cane
sugar and spice," he adds. "It is also effective at binding water without phosphates or allergens."
In addressing natural products, Cassidy says both the PSS2 and the SS ingredients qualify for USDA natural labeling. These two items compliment his
company's USDA natural cure products
that replace sodium nitrite and sodium
erythorbate, when used in cured meat
items like natural hams, hot dogs and
sausage, he adds.
"For organic meat products, we can
make a fermented blend of organic cane
juice solids and organic spices like deheated mustard, but since the majority of organic meat products fall under
the 95-percent rule, it is not needed
to source the more expensive organic
phosphate replacers since the usage is
less than 2 percent - which is well under the 5 percent non-certified organic
ingredients permitted," Cassidy says.

'Cost/value relationship'
Processors are increasingly conscious of
the cost/value relationship in their functional-ingredient selections, says Robert
Brooks, technical specialist, World Technology Ingredients Inc., Jefferson, Ga.
"Escalating costs across the industry are
driving processors away from lower-cost
commodity ingredients to functional in66

MEAT&POULTRY

March 2009

gredient systems that add value to their
processes and products," he adds.
One of the greatest challenges to
increase yields is maintaining product quality, Brooks says. "While there
are many systems available to improve
product yields, typically only one or
two produce an end-product meeting

"Keep an open mind,
be willing to think
outside the box and
try new ingredients."
all of the processor's established standards for any given project," he adds.
"My best advice to meet this challenge
is to 'begin with the end in mind.' It is
much easier to make appropriate ingredient selections to meet your needs if
you have an accurate depiction of your
finished-product objectives."
Brooks also recommends utilizing the
technical staff of the ingredient manufacturer to the fullest extent possible.
Similar challenges regarding product quality are faced when attempting
to extend shelf life, Brooks says. "Some
ingredient systems may impart unpleasant flavors or adversely affect the water-

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holding capacity of the finished product,"
he adds. "Another concern is efficacy of
the ingredient for the specified application. Many ingredients are broad-spectrum antimicrobials. This means they are
effective against a wide variety of bacterial species."
It is important to understand what
bacteria species are affected by the selected ingredient, as a reduction in one
organism may unintentionally allow proliferation of another, he says.
WTI is the exclusive U.S. distributor
for two new products focusing on yield
improvement and food safety. "We offer a corn-fiber product manufactured
by Z Trim Holdings that is extremely
efficient at water/marinade retention
while providing freeze/thaw stability
in a flavor-neutral package. In addition
to its yield improvement characteristics,
the corn-fiber product also serves as a
fat-replacement alternative.
LISTEX, manufactured by EBI Food
Safety, is a natural bacteriophage selected for its lethal performance against
Listeria monocytogenes strains. It can
be used as a post-lethality step under
USDA/FSIS defined anti-Listeria protocols. LISTEX has no effect on the flavor or smell of the product, and has no
adverse affect on desired bacteria such
as starter cultures, he says.

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Meat + Poultry - March 2009

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