Since early 2022, pork meat as well as other ingredients is becoming more and more expensive. Substituting a part of the production meat with Vepro will help reduce formulation costs without compromising the quality of the finished meatballs. On the contrary, reformulation of the meat composition with Vepro proteins will in fact improve the texture, juiciness, and bite.
5 VEPRO WINS
MEAT BALLS
1. Reduced formulation cost
2. Better bite
When adding plasma to your meatballs, the texture, firmness and ‘meat bite’ will improve. This improvement is an important feature that provides a pleasant eating experience for consumers.
3. Improves juiciness
The allergen-free globin protein (Vepro 95 HV) is a great emulsifier. So in meatballs, it stabilizes the “fat/meat/water matrix”. As a result, Vepro 95 HV improves the texture and provides a juicier mouthfeel.
4. No shrinkage
When stored hamburgers & meatballs will typically release meat juice. When adding Vepro 95 HV , the meat will stabilize and absorb the liquid before and after grilling. With the juice kept inside the meat ball, it contributes to keeping the meatballs into shape and prevents shrinkage.
5. Natural meat colour
Consumers buy with their eyes so the color is a very important issue. Our I Red is ideal for color stabilization of ground meat products like hamburgers & meat balls as it only colors the meat and never the fat.
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Do you have a question about one of our functional animal proteins? Curious what we can do to improve your meat products? Contact us by filling out our contact form below. We will come back to you as soon as possible.
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