Solbar launches two meat application products

15 November, 2011

Soy protein provider Solbar is launching two application products to improve the taste and texture of whole-muscle and cured meat items.

Solbar Q 932 can be used in brines, and supports protein-enhancement systems applied in whole-muscle meat products. It features low viscosity, high dispersibility and bland flavour, as well as a 90% amino acid balanced protein content.

Solcon S-210 was designed and manufactured at the company’s Chinese production plant in Ningbo, and can be used in cured meats, poultry and fish for its gelling properties.

Solbar research and development manager Hadas Richter said: “The meat processing industry is a traditional soy protein consumer and has always occupied an important position in Solbar’s global operations. We’ve made it a point to provide innovative solutions to help make meat processors’ offerings healthier and cost-effective.”





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