Cooked Cured Meats

In products like cooked breast and hams, water retention, purge control, final yield and sliceability are important. Ingredients improve moisture control and juiciness while providing emulsifying and flavor protection properties. Cargill’s Satiagel™ refined carrageenans provide drip loss control in enhanced meats and increase gel strength in fully cooked items. Aubygel™ semi-refined carrageenans provide improved cooked yield, texture, sliceability, and purge control. Flavors, colors and stability are mostly provided through phosphates, glucose syrups, flavors, coloring agents, salts and preservatives that we produce and/or integrate into our compound systems.