The New Grinds….breakthrough innovation for ground meats and sausage using WBS
Cost savings projects are common to the meat industry. It is typical to chase opportunities that save pennies per pound. Projects that save dimes or quarters per pound are rare, but real. With a combination of WBS alginates, innovative processing, and under-valued trim, new grind materials are possible.
The process of pre-blending meat has been utilized commercially for decades to maximize meat particle bind and to make value-added protein systems. Use of such meat pre-blends coupled with WBS alginates can provide the processor with an economical and high-yielding system for use in further-processed meat products. The use of WBS alginate systems in the preblend is a new application technology that provides real results.
What’s The Value?
Pre-blended Beef 90’s [PB90] is a commercial raw product containing beef, binder and water. At the time of writing, Beef 90’s were ~$2.20/#. The price of PB90 was <$1.70/lb. Thus, replacing Beef 90’s by 20% provides blend cost savings of >$0.10/lb.
Although ingredients are being added, the ground meat appearance is virtually the same as Beef 90’s. It has the added benefit of no purge, which limits micro-organism growth.
Such blending technology also applies to pork and poultry trim. Even Mechanically Separated Chicken [MSC] can be pre-blended economically, and have grindable texture.
Can You Save $0.27/lb. in a Cooked Beef Patty?
The functionality of WBS alginate systems carries through to thermal processing. Cook yield increases of 2% -4% are common. This magnifies the blend cost savings to >$0.25/# for cooked beef patties.
Removing allergens Vs cost savings may also be a critical objective. The WBS alginate blends contain no allergens and can economically replace allergenic ingredients.
Lower Sodium without Lowering Yields
Lower sodium processed meats typically have reduced cook yields. When you add pre-blended meats that don’t contain salt, you have lowered the sodium content. As previously illustrated, one can expect a cook yield increase due to the strong functionality of the WBS alginate system.
Try WBS alginates systems in all types of ground meat or poultry products which allow functional ingredients. Cost savings, sodium reduction, and allergen removal are all achievable!