In the development of fresh, injected, and processed meats, numerous critical factors determine success, from maximizing yield and enhancing juiciness to optimizing moisture retention, texture, and visual appeal.
At Nourisi Group, we specialize in nature-derived ingredient solutions such as collagen casings, carrageenan, and curdlan gum, designed to address these core challenges. Our products help significantly reduce purge including drip loss, freeze-thaw loss, and cooking or reheating loss, while also lowering fat content, minimizing slicing loss, and preserving protein integrity.
Partner with our food scientists to advance innovation in visual appeal, aroma, and functional performance, delivering meat products that meet both consumer expectations and your production goals.
| Carrageenan | It can improve the taste of meat products, improve the hardness, elasticity, juicy feeling of products so as to increase the yield, reduce bleeding of meat products in refrigeration or freezing, improve the slicing performance of ham and enable chopping, injection and rolling |
| Modified Starch | Binder, thickener, provide structural support. Provide dehydration, fat replacer, increasing gel strength. |
| Curdlan Gum | Improve the appearance plumpness, chewiness and resistance to frying and roasting, reduce breakage. |
| Collagen Casing | The ideal packaging material for sausages. |
