Kemin New Meat and Poultry Oxidation Guide

by Editor fleischwirtschaft.com
Thursday, October 05, 2017
The company runs an innovation center in Des Moines, Iowa.
Photo: Kemin Industries
The company runs an innovation center in Des Moines, Iowa.
Related Topics:

USA Kemin Industries


Kemin Industries, a leading provider of shelf-life extension and food safety solutions for food and beverage industries, developed a meat handling guide to illustrate key aspects of the antioxidant mode of action and share additional insights on oxidation.

The guide provides simple illustrations to explain the complex process of oxidation, how it affects the quality of meat and poultry, and how antioxidants delay that oxidation to lengthen shelf-life and help maintain consumer acceptance.

Infographics are used in the meat handling guide to:

• Highlight the fact that oxidation starts as soon as meat leaves the facility, impacting meat quality and consumer acceptability.

• Illustrate how lipid oxidation is responsible for deterioration in meat and poultry quality, including off-flavors and off-colors.

• Explain the antioxidants’ role in significantly delaying or preventing oxidation, through the antioxidant mode of action.

As a go-to solutions provider for protein products, Kemin helps meat and poultry manufacturers keep their protein products stay fresher, safer and longer with antioxidant and food safety solutions designed by their experienced technical team.

Kemin is a one-stop shop for meat and poultry solutions, offering both shelf-life extension and food safety options. In today’s highly competitive meat and poultry marketplace, the company provides meat and poultry processors, manufacturers and formulators the ability to reduce costs, control inventory, and meet demand, all while providing the visual appeal and flavor protection consumers demand.

 

stats