Nu-Meat process offers product quality, shelf-life advantages
The following story proves you can teach old meat some nu tricks. Ok that’s a groaner, yet the new beef value-adding technology at the heart of the Nu-Meat project is no joke and is delivering a suite of product quality, shelf-life and other advantages for its Sydney based developers.
The process delivers significant improvement in a range of areas, including:
- better shelf-life (less than half the amount of preservatives used than in conventional sausages)
- improved colour, flavour and texture, and
- greater natural binding capacity (sausages are 90pc beef, with no need for added binders/fillers).
Read the full story here: beefcentral.com
