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Seeking for Myofibrillar Protein Extraction in Emulsion-Type Sausages Without Sodium Chloride

Background / Description

The company is in the business of edible meat and food products. They have a variety of products that range from raw chicken meat and pork meat to sausages and RTE pre-cooked chilled and frozen meals. The company is seeking for technological solution to reduce the usage of sodium cholride during the manufacturing process of emulsion-type sausages. Particularly, during the myofibrillar protein extraction step where sodium cholride is used for. With the reduction and/or elimination of sodium chloride during the processing step, the emulsion-type sausages should still be able to maintain acceptably good sensory properties (i.e. texture, taste and flavour attributes). 

Technical Specifications

The company seeks for technology that could be ingredient, recipe-based, non-ingredient-based and/or process-based.

The requirement by the company is to reduce the content of sodium chloride in their processed meat products, i.e. pork and chicken emulsion-type sausages. Most importantly, the good texture, taste and flavour of the products have to be maintained with the reduction or elimination of sodium cholride.

Preferred Business Model

  • R&D Collaboration
  • Licensing
  • IP Acquisition
  • Business Collaboration (Joint Venture, Distribution)

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