Meat – Emulsion Meat

Meat – Emulsion Meat

Meat emulsions include products like Vienna Sausages, bologna, frankfurters, liver sausages, and meat loaf. They are produced from comminuted or finely homogenized meat, mechanically recovered meat, and poultry. These products are manufactured by homogenizing meat with ice (for temperature control) using a bowl-cutter. Fat is then added followed by further processing in the cutter, as well as spices and preservatives, water binders and/or fillers. The products are cooked at a factory level and typically vacuum packed and sold in-store with a shelf life between 14 days and 3 months depending on the product.

Typical preservatives used are Sodium nitrite, Sodium Nitrate or potassium nitrite. These often controversial ingredients play a key role in the safety of processed meats, and have been used of many decades. New preservation technology however has brought new exiting ingredients that are more micro-biome friendly than traditional ingredients. Mondilor is on the forefront of this type of development with complex, highly effective and microbiome friendly ingredients to replace older technology shelf life products. Below is a list of Mondilor products developed for the extension of shelf life of emulsion meat products.