date:Oct 14, 2013
Maxipro HSP have demonstrated excellent flavor, gelation and water-binding properties in a variety of processed meats, such as cooked ham.
With an annual production of around 300 million tons of meat, an ever increasing pressure for low cost production, and an escalating shortage of food protein in the near future, the global meat industry is keen to maximize the potential of all of their by-products, comments Cindy Gerhardt, Innovation Manager Enzymes at DSM Food Specialties. Blood for example