01.08.2012

Animal proteins - "Meat business", December 2012

Solutions for topical tasks of meat industry

Several years ago in connection with interruption in deliveries to Ukrainian market of pig skin, which was widely used for preparation of emulsion, and essential increase in prices for meat by-products and waste, the processing companies started using in production the highly functional animal proteins. Their usage allowed to eliminate the risk of bacterial content in the manufactured products and made the technological process much easier.

Despite the high cost of animal proteins (in average 3-5 times more expensive than the soya ones), they came into a wide use by meat production enterprises and started to squeeze out soya.  At present time their usage had increased several times.  It may be explained by the following factors.  The complete animal proteins exceed much the vegetable ones in their biological value and are better balanced in their amino acid composition.  They are good emulsifiers and allow to process the fat-containing low-value raw material, improve the texture and plasticity of mince, increase the organoleptical properties of the finished product (moisture, appearance), increase the output, allow to reduce essentially the prime cost of production.

Animal proteins - it is natural products, which are produced out of pig skin. They are simple to use, they save their properties in case of long-lasting storage, ensure the increase of finished product output and, as a result, the high production profitability. As for animal proteins Pro Gel and Scan Gel, which are presented in the market of Ukraine by the "Trade house "Technology Trade" company,  we may be safe to say that these are animal proteins of the highest quality made by the world leader in proteins production - the Danish company Scanflavour. We notice a range of competitive advantages of these products:  high quality and multitasking functionality, safety (products contain no GMO, microbial flora, allergens), competitive price, stable supplies, as well as an effective technological support of the highly qualified specialists of our company.

Many meat-processing factories of Ukraine had seen the value in high-functional animal protein Pro Gel С-95, which is actively used in production of emulated and coarsely cut meat products (cooked sausages, frankfurters, knackwursts, meatloafs, semi-smoked, cooked and smoked sausage products, as well as chopped half-finished goods, ravioli, mince and meat pastes).  But life does not stand still and the time demands new technological decisions.

Table 1

Table 2

Our specialists together with Scanflavour company has developed proteins for special use:  Scan Gel SF-91 and Scan Gel SF-95. It is a series of thermostable proteins for use in products with re-heating (frankfurters, knackwursts) and for production of pastes and half-finished goods.  Gel-forms and meat granules from these proteins is stable to freezing, which gives the larger perspective of their use in production of freezed half-finished goods and instant food.

Table 3

Table 4

In the table 5 we give the proportions for preparation of granules using animal proteins of different types.

Table 5

Also development of one more novelty became an important event in the sphere of meat-processing industry.  Scanflavour company has presented a product named Scan Gel Buster. This animal protein is meant to be used for increasing of protein index in finished product.  At present day this task is topical for almost all enterprises of meat industry.  Officers of "TH "Technology Trade" will eagerly share the information on functional capabilities and peculiarities of it's use in each certain product with each enterprise individually.

For more detailed understanding of functionality of all our animal proteins we give the short information in form of tables with practical recommendations on usage of these products.

Summing up, we would like to emphasise that usage of animal proteins in production of meat products allows not only to significantly improve the quality and economical results of finished products, but also to make the goods more useful for human organism thanks to its saturation with pure animal protein.