Meat+Poultry - February 2022 - 44

INGREDIENT ISSUES
founder and a fourth-generation butcher, has
been adding new varieties as the business
thrives.
Chicken Parm, for example, is made with
humanely raised chicken, roasted tomatoes,
basil, cheese and toasted breadcrumbs. The
newest flavor, Chicken Chile Verde, is an
American spin on chorizo that contains ample
poblano peppers, spicy green chilis like
jalapeno and serrano, fresh cilantro and garlic.
While it comes in the same link format as other
varieties, the company encourages crumbling
the meat and cooking it up for use in tacos or
anywhere you would add chorizo.
Nicoletti grew up in the meat
industry and for the past decade
worked at perfecting the art and
science of mixing vegetables into
sausages. She named the company
after her grandfather, Seymour
Salett, a retired butcher. The
company name is also a nod to
Nicoletti's promise of transparency
in everything, from production to
ingredients. She wants
customers to " see more "
veggies in her products.
CAREFUL
CONSIDERATIONS
While inclusions may
appear as a simple,
easy way to create line
extensions or limitedtime
offerings, not all
inclusions are created
equal, nor are the meat
matrices. One key variable is the pH of the
ingredient and the meat system. Changes in
acidity impact color, taste and succulence.
Succulence is related to fat and moisture
retention. Too much purge during cooking
will dry out the meat, and depending on the
inclusion, it may dry and get chewy, or it may
turn into mush.
That's why moisture content of the meat
matrix and the inclusions is an important
consideration. If there's too much difference,
moisture movement - inclusion to meat matrix
or meat matrix to inclusion - may occur. Too
much movement in either direction results
in product breakdown. Fruits, vegetables
and cheeses all have varying moisture levels
44 MEAT+POULTRY | 02.22 | www.meatpoultry.com
that may impact the stability and cohesion of
the system.
When it comes to including fruits and
vegetables, dried and semi-moist bits and
pieces are often the smartest choice. They
may pull some moisture from the meat matrix,
but just enough to become tender. They also
don't bleed as much as fresh fruits. These dried
versions are often infused with a humectant to
keep them soft but prevent moisture migration.
Unprocessed whole fruits can be quite
challenging to work with, especially if
the product is intended to have a lengthy
refrigerated shelf life. They will leak moisture
into the meat matrix over time, creating mushy
pockets in the cooked product. When fresh
fruit is used, it is best to freeze the product
immediately after manufacture until it's ready
for preparation and serving.
Manufacturer Gilbert's Craft Sausages,
Wheaton, Ill., sells its inclusion-loaded, fully
cooked chicken sausages fresh. The key to
maintaining inclusion integrity is the sous
vide process, a cooking technique involving
vacuuming and sealing the sausage and then
slow cooking it in water at low temperatures
until it is fully cooked. For Gilbert's, each
sausage is individually vacuum-packed to
assist with freshness. Specialties include Fig &
Feta, Caprese (mozzarella, basil and sun-dried
tomato) and Aloha (pineapple, ginger and
brown sugar).
This past year, Aidells, a brand from Tyson
Foods Inc., Springdale, Ark., best known for
its chef-inspired, artisanal chicken smoked
sausage and meatball varieties, expanded its
offerings with Cotija Cheese & Fire-Roasted
Poblano Smoked Beef Sausage Links and pork
and beef Fire-Roasted Tomato & Romano
Cheese Meatballs. The new products were
developed in response to the growing demand
for flavor inspiration for the pandemic-fatigued
home cook.
Sausages and meatballs are mealtime
must-haves for a growing number of families as
at-home cooking continues to remain steady,
according to Jeremy Kross, brand manager,
Aidells brand. Consumers are looking for new
recipe inspiration. While some have sought-out
familiar flavors, many are looking for global
flavor inspiration.
The brand also is rolling out a first in the
meatball category: chicken with butternut
Tyson Foods
http://www.meatpoultry.com
Meat+Poultry - February 2022

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