Poster presentation will highlight impact of Proteus® on yield, shelf life, and quality attributes in ready-to-cook bacon
Kemin Industries, a global ingredient manufacturer that strives to sustainably transform the quality of life every day for 80 percent of the world with its products and services by 2042, will present a scientific poster session during the American Meat Science Association’s (AMSA) 79th Reciprocal Meat Conference (RMC) in Amarillo, Texas, U.S., on June 21–24.
Dr. Rebecca Furbeck, Technical Services Manager, Kemin Food Technologies – North America, will present the session, “Efficacy of Solubilized Myofibrillar Pork Protein for Yield Improvement in Ready-to-Cook Bacon.” During the presentation, Dr. Furbeck will discuss how solubilized myofibrillar pork belly (SMPB), known as Proteus® functional protein from Kemin, can positively impact the yield, shelf life, and quality attributes in ready-to-cook bacon.
The Kemin poster presentation will provide RMC attendees with study details and results, including:
- Evaluation of four bacon treatments: a control, two levels of SMPB (4% and 8%), and an 8% emulsified trim
- Comparison of yield, shelf life, and microbial stability during 115 days of refrigerated storage
- Significant improvements in yield-to-green across treatments, with SMPB and trim outperforming control by 3.4–7.5%
- SMPB microbial parity with control for aerobic and anaerobic bacterial growth, with the 8% trim treatment exceeding the anaerobic spoilage threshold by day 63, and control and SMPB treatments remaining below this threshold until day 105
- No adverse impacts on product sensory attributes over time, including analytical color, meat pH, and moisture
“Proteus® is a clean label quality and yield enhancement solution formulated for meat and poultry manufacturers seeking to meet clean label demands,” said Furbeck. “In addition to supporting clean label goals, our latest study demonstrates that Proteus outperforms emulsified trim and control treatments in maintaining shelf life and improving yield without impacting sensory attributes for ready-to-cook bacon.”
Proteus offers manufacturers various benefits, including reduced purge, increased yields, moisture retention, improved texture, reduced sodium, and allergen-free products. Proteus works in a variety of applications, including:
- Bacon
- Marinated meats
- Deli meat
- Jerky and snack sticks
- Meatballs
- Sausage
- Seasoned patties
Kemin Food Technologies provides a complete portfolio of solutions that support color, flavor, and microbial stability, as well as yield enhancement. With formulation expertise and an extensive portfolio of shelf life solutions, Kemin helps manufacturers extend a product’s quality and shelf life, deliver cost savings, and maximize its consumer appeal.
Click here to learn more about the complete Kemin portfolio of ingredient solutions.
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