Meat + Poultry - March 2016 - 46

Phosphate-Free Moisture Binding in Ready-to-Eat Meat and Poultry
Binding moisture in meat and poultry products has both economic
and product quality advantages. Keeping moisture in the product increases yield, which positively impacts the processor's bottom line. For
the consumer, bound moisture equates to juicy, tender product that remains succulent throughout shelf life.
Phosphate ingredients have historically been used in meat and
poultry manufacturing to reduce shrinkage (moisture loss) and purge
(cook-out) during further processing and ﬁnal cooking. Unfortunately,
phosphates are not something found in grandma's kitchen and for many
consumers, not a part of their clean-eating plan.
"Eliminating phosphates can adversely affect the quality of processed meats," said Tom Rourke, senior business development manager,
Corbion, Lenexa, KS. "Some processors have turned to carrageenan or
®

Verdad Advanta™ Y100
Cook yield: natural ham-ﬁbrous casing
9.4% yield increase
86
84.2

Cook Yield, %

84
82
80
78
76

74.8

74
72
70
Control

1.2% Verdad® Advanta™
Y100

natural starch solutions to increase cook yield and provide texture. But,
carrageenan has labeling issues and starches result in soft texture. We
developed a patent-pending blend of natural ingredients to allow for the
removal of phosphates while providing natural labeling, improved cook
yield, reduced purge and a desirable ﬁrm product texture, while also controlling growth of Listeria."
Verdad® Avanta™ Y100 is made using a proprietary process to provide
yield, texture and food safety beneﬁts. It can be labeled as vinegar and
citrus ﬂour (dried orange pulp). This powder blend is optimized for ease of
formulation and is ideal for ready-to-eat meat.
"It is best delivered via injected marinades," said Mr. Rourke. "This allows for the long-chain polysaccharides in the citrus ﬂour to penetrate
the muscle and bind moisture evenly throughout the product."
According to research conducted at the Corbion Innovation Center,
Verdad Avanta Y100 can be used in cured and uncured ready-to-eat
meat products. This graph shows the expected yield increase of natural
ham when using 1.2% of Verdad® Avanta™ Y100. The ingredient was also
evaluated in natural turkey breast, with results showing a 4.4% increase
in cook yield.

Corbion also launched Verdad® Avanta™ F100
which can be detrimental to color and bind.
The number-one reason
for prolonged freshness in raw and processed
Verdad® Avanta™ F100 optimizes meat pH,
meats. Derived from natural, common ingredicolor extension and oxidation.
for
buying
natural/organic
ents, Verdad® Avanta™ F100 delivers enhanced
Most recently, Corbion added Verdad®
food safety while maintaining the fresh color and meat and poultry is shared Avanta™ C100 to the ingredient range. Comﬂavor of raw meats, helping manufacturers retain
bining the antimicrobial power of vinegar with
between the desire to
consumer appeal.
the natural curing properties of celery powder,
®
After all, according to "The Power of Meat
Avanta™ C100 is a natural food safeavoid certain substances Verdad
2015" study from the North American Meat Inty ingredient for uncured meats.
stitute, 65% of consumers sift through meat
"Most naturally cured meat products,
and the better health/
packages every time they shop, with product apwhich can legally be labeled 'uncured,' depend
pearance the number-two factor when selecting
on low levels of nitrite from celery to provide
treatment of animals.
and buying meat and poultry. (The number-one
limited protection against Listeria," said Mr. Roconsideration is price.)
urke. "Verdad® Avanta™ C100 was developed
"Verdad® Avanta™ F100 not only improves
to improve the natural meat curing process.
color and controls microbial spoilage, it has also
It is an excellent inhibitor of Listeria, extends
demonstrated having a strong inhibitory effect against Salmonella in
product shelf life and provides desirable cured meat color and ﬂavor."
fresh chicken sausage (see graph on previous page)," said Mr. Rourke.
Verdad® Avanta™ C100 is made using a proprietary process that also
"The ingredient is a carefully prepared combination of vinegar and natural
results in increased cook yield, enhanced texture/sliceability and purge
ﬂavor (jasmine tea extract) that provides a total freshness package for
reduction. It is U.S.D.A. approved as natural and is labeled as "vinegar and
fresh sausage and ground meats."
celery powder (or natural ﬂavor)."
Antimicrobials are not allowed in natural meat products. Vinegar is a
Corbion has been partnering with customers for years to develop
source of acetic acid that is very effective against spoilage organisms
formulas free of unwanted ingredients. The Verdad® Avanta™ line enand pathogens and is commonly used in natural and clean-label proables meat and poultry processors to develop products with natural or
cessed meats. However, vinegar can affect the pH of meat products,
clean-label formulas.

- The Power of Meat 2015

The Verdad Avanta line of food safety and quality ingredients offers meat and poultry processors
single-ingredient solutions with multiple functionalities and simple labeling. The ingredients are
available in powder form for reduced transportation and storage costs and easy application.
For more information, visit corbion.com/verdadavanta.

MEAT+ POULTRY | 03.16 | www.meatpoultry.com

http://www.corbion.com/verdadavanta

Meat + Poultry - March 2016

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