The treatment of meat products to obtain technological improvements is a long-standing practice. The first mention made of the use of substances intentionally added to meat goes back to the year 3,000 b.C. when salt was used to preserve the meat. Initially, the preservation of meat for longer periods of time was the reason for the use of additives or production processes. This led to an increase in the knowledge regarding the types of substances which had a positive effect on meat. The use of aromas was gradually introduced, together with artificial coloring and agents to modify the texture of the meat. Today the industry has more technology and know-how to enable the handling and transformation of meat products than even before. The meat sector’s capacity for transformation allows it to offer a wide range of products in an ample range of shapes and presentations.

The additives that Rio Blanco offers the meat industry are the result of years of experience, research and work. The products meet the requirements of a demanding market which refuse to settle down for conventional products.

The selection of products offered below includes the recommended product for the most frequently used applications in the meat sector. We also offer a range of specific products for less common needs.

Meat has a natural capacity for water fixing and retention. The bio-molecules involved in hydration are proteins in a soluble state. The main proteins present in meat are actin and myosin. The addition of the specific products recommended by Rio Blanco results in a spectacular increase in the solubilizing capacity of the actin-myosin complex due to the properties of its combined active components. The suspension, pH regulating and electrical charge transfer properties of PROER and ADIFOS make them highly valuable products for their use in the various processes in the meat industry.

The addition of vegetable or milk proteins provides meat with extra hydration capacity, and the final product is juicier and less likely to lose nutrients through exudation.

 



 

// SPECIFIC PRODUCTS

 

PRÓTER I

A synergetic mix of food additives and ingredients specially developed for meat products preserved in marinade or brine. It provides added juiciness to the meat and has a remarkable antioxidant effect.

 

PROTER II

Ideal for obtaining stable brine for intramuscular injection. It is highly soluble and presents a quick and uniform dissolution in the muscle. The proteins reach optimum hydration level, thereby considerably increasing the juiciness of the final product.

 

PROTER III

Ideal for obtaining stable brine. It is injected into the muscle and is distributed rapidly and uniformly. It is highly soluble. The proteins reach optimum hydration level, thereby increasing the juiciness considerably. The meat pigment brings out the natural meat color.

 

PROTER IV

This product is recommended for obtaining stable brine for intramuscular injection. It is highly soluble and dissolves rapidly, and is distributed quickly and uniformly in the muscle. The addition of vegetable and milk proteins increases the juiciness of the final product and brings out the natural flavor.

 

PROTER V

Recommended for obtaining stable brine. It is injected into the muscle and is distributed quickly and uniformly. Good solubility and rapid dissolution. The addition of vegetable and dairy proteins increases the juiciness and potency of the flavor. The meat pigment brings out the natural color of the meat, increasing the commercial attractive.

ADIFOS 935

Synergetic mix of food phosphates to be added to brine for injection or absorption. It has stabilizing properties on both the brine and the meat product. It interacts with the proteins creating optimum conditions for maximum hydration and reduces loss of juices during cooking.

 

ADIFOS 220

Synergetic mix of food additives and ingredients for all types of meat products subjected to cooking processes, including those produced using injected or absorbed brine.

 

ADIFOS 255

Mix of food phosphates for its use in wet or dry meat processes. It is added to minced meat or fine pastes and it is highly soluble and tolerates salt and other ingredients extremely well. It may be used in brine destined for injection and reacts well to the saline content.

 

ADIFOS 222

Synergetic mix of additives and food ingredients for meat products subjected to sterilization temperatures. This product keeps the typical coloration of natural meat products and does not suffer Maillard reactions.

 

ADIFOS 721

A mix of food phosphates developed specifically for its use in fine pastes. Its composition boosts the emulsive capacity and stability of the paste during cooking. It reduces losses during cooking and adds juiciness to the final product.

 

ADIFOS 531

A mix of food phosphates recommended for the production of cured meats. Its component elements and its pH value help the fermentation and the binding of cured meat.

 

ADIFOS 451

Additive for injected brine. Excellent water solubility. Ideal for use in hams and all types of injected products.