Meat Product Solution
Meat Product (Injection Type)
TYSON® Meat Product Thickener (Injection Type) is characterized by high powder fineness and excellent water solubility. When dissolved in salt water, it forms a uniform and particle-free colloidal solution with good fluidity. It can be directly injected into the meat block through the injection machine needle without clogging or residue, and is suitable for automated injection production lines.
TYSON® Meat Product Thickener (Injection Type)
Feature One
TYSON® Meat Product Thickener (Injection Type) has small colloid molecule diameters. After injection, it can quickly penetrate into the interstitial spaces of the muscle tissue and evenly distribute within the meat block, avoiding the problem of lumps or uneven texture caused by excessive local concentration.
Feature Two
TYSON® Meat Product Thickener (Injection Type) maintains the stability and non-dissolution of the colloid structure during low-temperature pickling, high-temperature steaming (80-100℃), and subsequent refrigeration storage. The colloid structure does not lose water or separate, ensuring the consistency of the meat products from processing to the shelf life.
Feature Three
TYSON® Meat Product Thickener (Injection Type) can slowly form a gel network during low-temperature (0-10℃) pickling, firmly lock the moisture and juice in the meat block, reduce water loss during steaming, heating processes, and make the meat products (such as ham, bacon) more tender and juicy in texture.
Feature Four
The TYSON® injectable meat thickener is compatible with common meat product additives such as salt and phosphate, without ingredient conflicts, and can enhance the water retention effect of phosphate, reducing the amount of additives.
Feature Five
TYSON® Meat Product Thickener (Injection Type) enhances the fibers adhesion within the meat block through the synergistic effect of the colloid and muscle protein, makes the meat slices less prone to disintegration and with a neat edge, maintains the integrity of the slices, and improves the appearance and processing yield of the product.
Feature Six
The TYSON® injectable meat thickener can fill the interstitial spaces of the muscle tissue after injection, making the meat product texture finer and more uniform, reducing the problem of poor chewing sensation caused by rough meat or excessive coarse fibers, and improving palatability.
Injection Type Application
Meat Product (Chopping Type)
TYSON® Meat Product Thickener (Chopping Type) forms a cross-linked network with muscle proteins through the interaction of the colloid network, improves the extensibility and plasticity of the minced meat, makes sausage, meatballs and other products less prone to deformation or cracking after forming, and ensures the integrity of the processing process. At the same time, it makes the meat slices less likely to break apart and the edges neat, maintaining the integrity of the slices.
TYSON® Meat Product Thickener (Chopping Type)
Feature One
TYSON® Meat Product Thickener (Chopping Type) is highly fluid in powder form. It can quickly disperse into minced meat during the initial chopping process without agglomeration or sedimentation. It is suitable for high-speed chopping (above 3000 r/min) processes and can prevent local gelation caused by uneven dispersion.
Feature Two
TYSON® Meat Product Thickener (Chopping Type) quickly absorbs water and expands in a low-temperature (0-10℃) environment during rolling or chopping, forming a viscous colloid, enhancing the water-holding capacity and adhesion of the minced meat, mixing the raw materials more evenly and reducing layering.
Feature Three
TYSON® Meat Product Thickener (Chopping Type) maintains its colloid structure and does not break down easily in a long-term chopping and high-speed stirring, ensuring stable thickening effect and avoiding viscosity drop or water separation caused by excessive processing intensity.
Feature Four
TYSON® Meat Product Thickener (Chopping Type) has both water-holding and oil-holding capabilities. It can lock in the moisture, oil and flavor substances in the minced meat, reducing the loss of juice during steaming, frying and other high-temperature processing, making the product tender, juicy and not tough.
Feature Five
TYSON® Meat Product Thickener (Chopping Type) has excellent compatibility with salt, phosphate, starch, plant protein and other additives, enhancing the water-holding effect of phosphate, reducing the amount of starch, and ensuring quality while reducing raw material costs.
Feature Six
TYSON® Meat Product Thickener (Chopping Type) fills the gaps between the fibers of the minced meat, refines the tissue structure, makes the product texture more delicate and smooth, avoids poor taste caused by rough meat or excessive graininess, and improves palatability.
Chopping Type Applications
Meat Product (High Water Retention Thickener)
TYSON® High Water Retention Meat Product Thickener forms a dense three-dimensional network during gel formation, effectively locking in the free water and bound water within the meat products, thereby increasing the water retention rate and significantly reducing water loss during processing and storage.
TYSON® High Water Retention Meat Product Thickener
Feature One
TYSON® High Water Retention Meat Product Thickener can quickly absorb water and expand at low temperatures (0-10°C) during the pickling stage, forming a water-retaining structure that combines with muscle proteins in advance. This prevents water loss due to protein denaturation during subsequent heating (boiling, frying) processes, effectively enhancing the water retention effect from the beginning.
Feature Two
During the entire process of low-temperature pickling, high-temperature heating (80-121°C), and refrigerated storage (0-4°C), the colloid structure formed by TYSON® High Water Retention Meat Product Thickener remains stable without water separation or stratification, ensuring long-term water retention from processing to the shelf life.
Feature Three
TYSON® High Water Retention Meat Product can form covalent bonds with myosin, myosinous globulin, and other components in the meat, strengthening the water retention capacity of the muscle tissue. Even if the meat itself has poor water retention (such as frozen meat or aged meat), it can significantly improve juiciness.
Feature Four
TYSON® High Water Retention Meat Product reduces juice loss during boiling and sterilization, increase the production rate of meat products by 8%-12%, and reduce raw material losses. It is particularly suitable for products with high water requirements such as ham, sausage, and luncheon meat.
Feature Five
In meat product processing environments with high salt content (3%-5%) and high phosphate content (0.3%-0.5%), TYSON® High Water Retention Meat Product Powder performs strong stability, does not undergo antagonistic reactions with salt and phosphate, and enhances the water retention effect instead , reducing the amount of auxiliary materials used.
Feature Six
TYSON® High Water Retention Meat Product Powder is suitable for various types of meat products such as ham, sausage, meatballs, salted meat, and salted duck. It can efficiently exert water-retaining effects in injection, chopping, and rolling processes, helping to upgrade product taste and optimize costs.
Low-temperature Meat Products
TYSON® Low-Temperature Meat Product Thickener maintains its colloid structure without crystallization or hardening during refrigeration at 0-10℃, demonstrating strong cold storage stability. It can continuously maintain the water-holding network, preventing water loss due to low temperatures (the “water separation” phenomenon), and ensuring the moistness of the product’s cut surface.
TYSON® Low-Temperature Meat Product Thickener
Feature One
TYSON® Low-Temperature Meat Product Thickener can form a stable gel at 20-40℃ without the need for high-temperature activation. It perfectly suits the processing procedures of low-temperature meat products (pasteurized at 60-80℃), effectively locking in moisture and preventing loss.
Feature Two
TYSON® Low-Temperature Meat Product Thickener forms strong adhesion between meat blocks through low-temperature cross-linking with muscle proteins, solving the problem of loose meat texture after low-temperature sterilization, making sliced products less prone to fragmentation and with neat edges.
Feature Three
Enhance the elasticity of low-temperature meat and delay aging: The colloid network formed by TYSON® Low-Temperature Meat Product Thickener supports the muscle tissue, delaying the aging of meat during low-temperature storage, allowing the product to maintain soft elasticity during the shelf life (typically 30-60 days) and avoiding dryness and spoilage.
Feature Four
TYSON® Low-Temperature Meat Product Thickener can rapidly hydrate and thicken at low temperatures, and can withstand medium-temperature (60-80℃) heating during pasteurization. The colloid remains unchanged and does not degrade, ensuring the stability of the processing throughout.
Feature Five
TYSON® Low-Temperature Meat Product Thickener addresses the problem of dryness and hardness in low-fat low-temperature meat products by filling the muscle gaps with the colloid and locking in moisture, resulting in a more tender and juicy texture, improving the taste of low-fat low-temperature meat.
Feature Six
TYSON® Low-Temperature Meat Product Thickener is suitable for various low-temperature meat products such as low-temperature ham, low-temperature sausages, braised meat, and cold fresh meat rolls. It is compatible with mainstream processes such as injection, rolling, and chopping, helping to upgrade product quality and extend shelf life.
Feature Seven
TYSON® Low-Temperature Meat Product Thickener is compatible with common preservatives such as Lactococcus lactis and potassium sorbate used in low-temperature meat products, without any ingredient conflicts. It can reduce water loss by locking in moisture and indirectly inhibit microbial growth.
Feature Eight
TYSON® Low-Temperature Meat Product Thickener maintains the colloid structure during mild freeze-thaw cycles (-5-10℃ fluctuations) in cold chain transportation, preventing the breakdown of the meat texture due to freeze-thaw, reducing cell rupture and water loss, and minimizing transportation losses.