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FoodPacific Manufacturing Journal
FoodPacific Manufacturing Journal

Issue: 2017-07

Fresh meat, meat alternatives, processed meat products…they all go through many processes to comply with industry standards and customer requirements. To obtain the right texture or flavor alone is a tedious process. Fortunately, innovations in products like stabilizers and texturizers can elevate quality, such as succulence in meat substitutes.

Extending the freshness of meat can still be an issue with meat sellers or processed meat manufacturers. But breakthroughs in antimicrobial agents are there to prolong overall quality. Choosing taste-free antimicrobial agents can make a lot of difference.

The right packaging is also necessary in maintaining product freshness, and for raw meat, developments in flexible packaging are ample. Read all about it in this month's issue of FoodPacific Manufacturing Journal.


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