Cook yield in processed meat depends strongly on how water and fat are managed before and during heating. Excessive cooking loss can reduce finished weight and change texture, so formulation work should consider retention, gel structure and the required eating quality together.
What can we help you achieve?
Higher yield
More effective water management can help improvement retain more weight during processing and create a stronger yield opportunity.
Reduced weight loss
Reducing weight loss can improve usable yield and support a more succulent texture.
Better profitability
Lower raw-material or processing costs can create a stronger commercial margin without weakening product appeal.
Our Recommended Ingredient Solution
PisumMYL
This ingredient can provide protein fortification and binding and water management and stability and viscosity building in this formulation. This pea starch concentrate retains about 12% protein and is characterised by strong gel formation, combining starch-led structure with more nutritional value than a purified starch.
PisumRICH
It supports the same validated formulation objective(s), but it brings a different ingredient profile. This ingredient is derived from the pea hull and contains more than 85% insoluble fibre, with high water retention and strong fat-binding properties rather than protein- or starch-led functionality.
Of course no two formulations are alike and your best choice may also depend on factors beyond pure functionality. Let us help you find the ingredient solutions that best fit your application, with specifications, samples and recipe support when available.
