Nu-Meat process offers product quality, shelf-life advantages

14 June 2012

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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