Freshness of Meat & Poultry Products
Challenge: Providing consistently fresh flavor
Solution: NaturFORT™
Typical applications: Fresh and cooked meats
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Consumers base their initial meat and poultry purchases on color, but fresh and consistent flavor convinces them to buy the same meat products again. The biggest enemy to fresh and appealing flavor is oxidative rancidity (lipid oxidation), the cause of off-odors and off-flavors. Kemin’s natural plant extracts help delay lipid oxidation, protecting your product’s appeal by preserving its fresh aroma and flavor.
The Kemin team has the protein knowledge to determine the proper food ingredient solution to delay oxidation, considering:
- Fat content
- Ingredient interactions
- Storage conditions
Meat and poultry freshness can be achieve with the right Kemin Antioxidants!
Food Technologies Blog
You are viewing Asia Pacific
A global presence, with local expertise. Visit our regional sites:
- United States
- Canada
- Mexico
- South America
- EMENA
- Sub-Saharan Africa
- Russia
- South Asia
- Asia Pacific
- China
A global presence, with local expertise. Visit our regional sites:
- United States
- Canada
- Mexico
South America
EMENA
Sub-Saharan Africa
Russia
South Asia
Asia Pacific
China
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