The treatment of meat products to obtain technological improvements has been a widespread practice since ancient times. The first data available on the use of substances intentionally added to meat dates back to 3000 years BC with the use of salt as a preservative. Initially, conservation was the main effect sought with the addition of substances or manufacturing processes. At the same time, knowledge about all kinds of substances that produced beneficial effects on meat were incorporated. Flavoring substances, color enhancers and texture modifiers were gradually applied. Today the industry has the technology and knowledge to handle meat products in a way never seen before.
The additives that Río Blanco offers to the meat industry are the result of the experience accumulated over years of work. The products offered respond to the demands of a demanding market that is not satisfied with conventional products.
The selection presented below shows the recommended products for the most common applications in the meat sector. For specific cases we have a range of specific products.
Meat has a natural ability to fix and retain water. The biomolecules involved in hydration are proteins in a soluble state. In meat the main proteins are actin and myosin. With the addition of the specific additives recommended by Río Blanco, the solubilization of the actinomyosin complex is extraordinarily increased due to properties that store its active components. The sequestering, pH regulating and electric charge donating properties make PRÓTER AND ADIFOS products very useful substances for different purposes in meat technology.
The addition of proteins of vegetable or dairy origin allows a greater hydration capacity of the meat, which results in a juicier final product with less tendency to lose nutrients due to exudation