| Rio Blanco | Specialists in the treatment of meats.

Meat

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

PRÓTER I

Synergistic mixture of additives and food ingredients specially developed for meat products marinated in doughs or in brines. Provides juiciness to meats and an important antioxidant effect.

PRÓTER II

Recommended product to obtain a stable brine that is injected into the muscle. Good solubility and fast dissolution. Fast and uniform distribution in the muscle. The proteins reach an optimal level of hydration, considerably increasing the juiciness of the final product.

PRÓTER III

Recommended for obtaining a stable brine. It is injected into the muscle and is quickly and evenly distributed. Good solubility. Proteins reach an optimal hydration level, considerably increasing juiciness. The meat pigment reinforces the natural color of the meat.

PROTER IV

Recommended product to obtain a stable brine that is injected into the muscle. Good solubility and fast dissolution. Fast and uniform distribution in the muscle. The contribution of vegetable and dairy proteins increases the juiciness and enhances the flavor of the final product.

PROTER V

ADIFOS 935

Synergistic mixture of food phosphates for addition in injection or absorption brines. It has stabilizing properties both in the brine and in the meat product. It interacts with proteins creating the ideal environment for maximum hydration and reduces the loss of juices during cooking.

ADIFOS 220

Synergistic mixture of additives and food ingredients for all types of meat products that undergo a cooking process, including those made with injection or absorption brines.

ADIFOS 255

Mix of food phosphates for application in dry or wet meat processes. It is added to minced meats or fine pasta offering rapid solubilization and good tolerance to salt and other ingredients. It can be used in injection brines with good behavior against salt content.

ADIFOS 222

Synergistic mixture of additives and food ingredients for meat products subjected to sterilization temperatures. It maintains the typical coloration of natural meat products and does not suffer from Maillard reactions.

ADIFOS 721

Mix of food phosphates with specific application in fine pasta. Its composition maximizes the emulsifying power and stability of the pasta when cooking. Cooking losses are reduced and the juiciness of the final product is improved.

ADIFOS 531

Mix of food phosphates recommended for the production of cured sausages. The components included in the formulation and their pH positively influence a correct fermentation and the binding of cured sausages.

ADIFOS 451

Additive for injection brines. Excellent solubility in water. Use in hams and all kinds of injected products.