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BLENDS FOR MEAT PROCESSING INDUSTRY

Meat processing

The company offers comprehensive solutions for the production of the whole range of meat and sausage products. When selecting additives, all production factors affecting the quality and cost of finished products are taken into account.

Technologists of the company will help you not only to choose the additive, but also to adjust the formulation of the product in such a way as to enable each of the raw materials to show their functionality more fully.

PROCESSED MEAT PRODUCTS, MORTADELLAS, SAUSAGES AND BRATWURSTS

Processed meat products or meat emulsion products are the most popular type of products in the post-Soviet area.

Consumers pay special attention to consistency, colour and taste.

At the same time, each region has its own ideas about what the perfect consistency should be, what taste is traditional, what flavour is memorable.

To the aid of manufacturers will come additives MACGEL, MACSPICE and MACCOLOR.

The use of our additives results in:

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  • Production of homogeneous and stable emulsion based on all types of fats, including refractory fats
  • Reduction of syneresis during storage
  • Reduction of heat treatment losses
  • Good slicing for serving
  • Thermal stability and elastic structure in products with reheating
  • Colour formation and stability of colour of the product
  • Variety of flavours of finished products from traditional to original modern tastes
  • Masking of unwanted flavours in products of economy class
  • Prevention of oxidation and microbiological deterioration of products during storage
  • For HALAL products — production of imitation fats from all kinds of vegetable and animal fats permitted by Islam

SEMI-SMOKED AND COOKED AND SMOKED SAUSAGES

For some European countries and regions of Ukraine, semi-smoked sausages are traditional products. And the taste of cervelat and sausage Moskovskaya is associated with the holiday among adults in the post-Soviet territory.

To give customers pleasant emotions, manufacturers will be helped by MACGEL, MACSPICE and MACCOLOR, which are responsible for:

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  • Dense texture
  • Good slicing
  • Syneresis improvement
  • Variety of flavours
  • Colour formation and colour stabilization of products
  • Masking of unwanted flavours in products of “economy” class
  • Prevention of oxidation and microbiological deterioration of products during storage
  • For HALAL products — production of imitation fats from all kinds of vegetable and animal fats permitted by Islam

SMOKED, DRYED MEAT PRODUCTS, FERMENTED SAUCAGES AND DELICACIES

Smoked and fermented sausages belong to the products of the premium segment. This entails a special responsibility of producers to the buyer. Also, this segment has the greatest progress in expanding the range of popular flavours. Along with the old “Soviet” tastes, the tastes of products traditional for the countries of the Mediterranean and other parts of Europe are gaining popularity.

The MACGEL, MACSPICE and MACCOLOR supplements will assist in:

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  • Creation of the up-to-date range taking into account different groups of consumers
  • Colour formation and colour stabilization of finished products
  • Formation of taste and aroma of the product
  • Formation of dense and sliced texture of products produced in an accelerated way

WHOLE MUSCLE PRODUCTS AND RESTRUCTURED HAM

For bacon and whole muscle, for cured ham and chicken roll, for each type of delicatessen we will select an additive taking into account the manufacturer’s requirements for product quality and economy.

Food additives MACGEL, MACSPICE and MACCOLOR will help to obtain:

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  • The expected output of the product
  • Attractive appearance and slicing capacity
  • Reduction of syneresis for sliced products
  • Colour formation and stability of colour
  • Prevention of oxidation and microbiological spoilage of products during storage
  • Taste and aroma that meets the expectations of customers.

FRESH MEAT PRODUCTS AND READY TO USE PRODUCTS

For the whole range of frozen and fresh, whole muscle and restructured fresh meat products, as well as ready to use products, you can choose food additive MACGEL and MACSPICE, which will allow:

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  • to generate appropriate product range
  • to create a new product with original taste
  • to ensure resistance to oxidation and microbiological spoilage during storage
  • to ensure consistency of minced fresh meat products, facilitating their production
  • to reduce the formation of ice crystals during freezing and storage
  • to ensure a dense texture and elasticity of the product