Meat / Poultry

Flavorful and Functional Ingredients

University studies have shown that prune ingredients can take the place of phosphates in moisture binding. These ingredients can also enhance the flavor of meat and poultry while reducing warmed over flavor. It comes down to the unique chemical composition of prunes. These ingredients have been shown to work in everything from sausages and chopped-and-formed products to whole muscle cuts.

Use these ingredients to:

• Reduce sodium
• Bind moisture in whole muscle cuts through injection or use of a vacuum tumbler
• Enhance browning naturally (and eliminate or reduce artificial caramel coloring)
• Reduce warmed-over flavor (WOF)
• Increase display life
• Draw out flavors of herbs and spices